Couscous with Toasted Almonds and Pomegranate Seeds

I needed to serve couscous with my chicken tagine with dates and honey and, as I had guests coming, I wanted something a little bit more interesting than plain couscous.  So off I went to Eat Your Books and typed in couscous.  Up popped 85 recipes.  This one caught my eye (probably because it had pomegranates in it and I have a few :)).

It is from the Masterchef Australia Cookbook Volume 1.  The recipe was contributed by Michelle Darlington who served her couscous with chicken with preserved lemon.

Ingredients:

  • 4 cups chicken stock
  • 6 star-anise
  • 4 garlic cloves, finely chopped
  • salt, to taste
  • 2 cups blanched almonds
  • 2 cups instant couscous
  • olive oil
  • seeds of one pomegranate

  1. Bring stock to the boil then add the star-anise and garlic.
  2. Reduce the heat and simmer, uncovered, until it is reduced to about 1¼ cups.
  3. Strain and set aside.
  4. Toast almonds until golden and, when cool, chop roughly then set aside.
  5. When ready to serve, put couscous into a pot.
  6. Reheat the stock until boiling then pour over the couscous.  Cover tightly with lid.  Set aside for 5 minutes.
  7. Add 1 tbs olive oil, almonds and half of the pomegranate seeds to the couscous.  Fluff up.
  8. Decorate with remaining pomegranate seeds.

8 thoughts on “Couscous with Toasted Almonds and Pomegranate Seeds

  1. Pingback: Chicken with dried apricots and pinenuts | Passion Fruit Garden

  2. Pingback: The last of the pomegranates | Passion Fruit Garden

  3. Pingback: Chicken Tagine with Dates and Honey | Passion Fruit Garden

  4. Pingback: Loubyeah otah (Green Bean Casserole) | Passion Fruit Garden

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