| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Moroccan | Almonds, Lowfat, Meatless | 6 | Servings |
INGREDIENTS
| 1 1/2 | c | Chicken broth |
| 1/3 | c | Currants |
| 1 | ts | Curry powder |
| 3/4 | ts | Ground cumin |
| 1 | c | Couscous |
| 1/2 | c | Thinly sliced green onions |
| 2 | tb | Whole natural almonds; PLUS |
| 1/2 | c | Whole natural almonds; toasted * |
| 1/4 | ts | Grated lemon peel |
| 2 | tb | Lemon juice |
| 1/2 | c | Almond or vegetable oil |
| 1/4 | c | Chopped parsley |
| Romaine lettuce leaves | ||
| 2 | Tomatoes; cut in 1/4" rounds |
INSTRUCTIONS
Combine chicken broth, currants, curry powder and cumin in medium saucepan; bring to a boil. Remove from heat; stir in couscous and green onions. Cover and let sit 5 minutes. Fluff couscous with a fork; cool. Grind 2 tablespoons almonds in blender. Add lemon peel, lemon juice and almond oil; blend until thoroughly mixed. Toss cooled couscous with almond dressing, remaining 1/2 cup almonds and parsley. Line serving platter with lettuce leaves. Arrange tomato around sides of platter and mound couscous in center to serve. Servings: 6 * To toast almonds, spread in an ungreased baking pan. Place in 350 degree oven and bake 5 to 20 minutes or until almonds are light brown; stir once or twice to assure even browning. Note that almonds will continue to brown slightly after removing from oven. See http://www.almondsarein.com/ >Hanneman/Buster/MasterCook 1998/Ap Recipe by: Almond Board of California Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 08, 1998
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