Vegetarian Cous Cous
Ingredients
- 1 pound couscous ⓘ
- 3 cups vegetable broth or water ⓘ
- 2 large onions, chop and saute ⓘ
- 1/2 cup olive oil ⓘ
- 1 15 oz. can chick peas, drained ⓘ
- 2/3 cup dried currants ⓘ
- 2 bunches of scallions, chopped ⓘ
- 1 box frozen peas, defrosted ⓘ
- 4 tablespoons cilantro ⓘ
- 1/2 teaspoon nutmeg ⓘ
- 1 teaspoon cumin
- 1/2 teaspoon curry ⓘ
- 1/2 teaspoon coriander ⓘ
- 2 teaspoons salt
- 1 teaspoon pepper ⓘ
- 2 tablespoons lemon juice ⓘ
- 2 large vine-ripened tomatoes, ⓘ
- small dice ⓘ
Instructions
- Saute onions with 1/4 cup of olive oil until golden brown. Cool and set aside.
- In a 3-4 quart heavy saucepan, bring the broth or water to a boil. Add cous cous, cover and remove from heat. Allow to sit for 5 minutes until cous cous absorbs all liquid. Add 1/4 cup of olive oil to cous cous along with onion and mix. Combine next 12 ingredients, add and mix thoroughly. Can be refrigerated all day up to this point.
- Just before serving, add diced tomatoes and mix. Sprinkle with almonds that have been toasted for 3-5 minutes at 400 degrees.
- Garnish with cilantro sprigs.
Nutrition & Diet Analysis (per serving)
828
kcal
41% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).