California Raisin Couscous Salad with Almonds

RH Staff

Yield: 8 servings.

1 1/2 cups couscous
1/4 cup slivered almonds
2 cups vegetable or chicken stock 2 stalks celery, diced
1/8 tsp. salt
1/8 tsp. pepper
pinch of ground cumin
pinch of cayenne pepper
1/2 cup California raisins

Heat a large nonstick skillet over moderate heat. Add the couscous and toast the grains, stirring or shaking the pan frequently, until grains become brown and fragrant. Transfer to a plate. Add the almonds to the hot skillet and toast them in the same way, stirring frequently. Transfer them to another plate. Bring the stock to a boil with the celery, salt, pepper, cumin and cayenne. Simmer about 3 minutes, or until celery is slightly softened. Add couscous and raisins to the saucepan and stir gently just to mix. Cover the pan, remove from the heat, and allow to stand about 5 minutes, or until the couscous is tender. Add the almonds to the couscous and, with a fork, stir the mixture lightly to fluff up the grains.

Photo Credit: California Rasin Marketing Board