- 1/3 cup blanched whole almonds
- 2 Tbs. olive oil or ghee
- 2 stalks celery, diced
- 1 cup uncooked couscous
- 2 cups low-sodium vegetable broth or water
- 1/2 cup thinly sliced dried apricots (3 1/2 oz.)
- 1/2 tsp. salt
- 1/2 tsp. ground cinnamon
- 1/2 tsp. crushed cardamom seeds
Preheat oven to 350F. Spread almonds in small baking pan. Bake, stirring every 5 minutes, until lightly toasted, 15 to 20 minutes. Immediately transfer to plate to cool.
Meanwhile, in medium saucepan, heat oil over low heat. Add asafetida if desired and cook, stirring often, until fragrant, about 30 seconds. Add celery and cook 5 minutes.
Add couscous and cook, stirring, 2 minutes. Stir in broth, dried apricots, salt, cinnamon and cardamom. Increase heat to high and bring to a boil. Reduce heat to low, cover and simmer until liquid is absorbed and couscous is tender, about 15 minutes.
Add toasted almonds to couscous mixture. Fluff grains with fork and serve.
- Calories: 262
- Carbohydrate Content: 33 g
- Fat Content: 9 g
- Fiber Content: 3 g
- Protein Content: 7 g
- Saturated Fat Content: 1 g
- Sodium Content: 258 mg