| 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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