AuthoraliDescription:
Do you have one of those recipes that you could literally make with your eyes closed? For me this couscous is one of those recipes. Ever since I discovered it last January in my Cook’s Illustrated magazine I have made it at least once a month. I don’t know why this recipe has not made an appearance on here until today, it is so good! This couscous is a cinch to make and can be served hot or cold. It is the perfect side dish to grilled chicken or fish. I like to make a big batch and portion it out into little containers to throw into lunch boxes throughout the week. The crunchy almonds and sweet, tender dates pair perfectly with the light and fluffy couscous.
Date and almond couscous
Dates, almonds, and olives are cooked with pearl couscous creating a sweet and savory Mediterranean-inspired meal. This couscous is a cinch to make and can be served hot or cold. It is the perfect side dish to grilled chicken or fish.
Heat 1 tablespoon olive oil in a skillet over medium-low heat; cook and stir onion in the hot oil until lightly browned and very tender, about 30 minutes.
Stir couscous into onion mixture; turn heat to medium. Cook and stir couscous until fragrant and lightly browned, about 5 minutes. Pour broth over couscous mixture and bring to a boil; reduce heat, cover skillet, and simmer until couscous has absorbed all the liquid, 5 to 10 minutes.
Heat remaining 1 tablespoon olive oil in a small skillet over medium heat; cook and stir ham in the hot oil until lightly browned, 5 to 7 minutes.
Mix ham, dates, almonds, olives, parsley, salt, and pepper into couscous mixture; cook and stir until heated through, 2 to 3 minutes.
Ingredients
Directions
Heat 1 tablespoon olive oil in a skillet over medium-low heat; cook and stir onion in the hot oil until lightly browned and very tender, about 30 minutes.
Stir couscous into onion mixture; turn heat to medium. Cook and stir couscous until fragrant and lightly browned, about 5 minutes. Pour broth over couscous mixture and bring to a boil; reduce heat, cover skillet, and simmer until couscous has absorbed all the liquid, 5 to 10 minutes.
Heat remaining 1 tablespoon olive oil in a small skillet over medium heat; cook and stir ham in the hot oil until lightly browned, 5 to 7 minutes.
Mix ham, dates, almonds, olives, parsley, salt, and pepper into couscous mixture; cook and stir until heated through, 2 to 3 minutes.
