Active Time

　　10 Minutes

　　Total Time

　　15 Minutes

　　Make a double batch of the almond-currant topping, then use it as a crunchy finish for salads and grain dishes. Though Admony calls for whole-wheat couscous, plain works just as well.

　　

Ingredients

Makes 4 servings

　　2 cups instant couscous (whole wheat or regular)

　　2 1/2 cups boiling low-sodium chicken broth

　　1 teaspoon paprika

　　1 teaspoon ground cumin

　　1/2 teaspoon ground turmeric

　　1/2 teaspoon salt

　　1/4 teaspoon freshly ground black pepper

　　1/4 cup extra-virgin olive oil

　　1/4 cup sliced almonds

　　3 tablespoons dried currants

　　

Step 1

In a medium bowl, combine the couscous, broth, paprika, cumin, turmeric, salt, and pepper, cover tightly with plastic wrap, and let rest for 5 minutes. Uncover and fluff with a fork.

　　

Step 2

While the couscous is resting, heat the oil in a small skillet over medium heat. Add the almonds and cook, stirring, until fragrant and lightly golden, 3 to 4 minutes. Transfer almonds and oil to a small bowl. Transfer fluffed couscous into a serving bowl and top with currants and the toasted almonds along with their oil.

　　Reprinted from Balaboosta by Einat Admony, Copyright © 2013, published by Artisan.Buy the full book from Workman Publishing, Amazon, or Bookshop.