Spiced Couscous Pilaf with Almonds, Currant & Mint
Kathryn Barczi
Warm middle Eastern spices and fresh mint make this pilaf a great accompaniment to lamb roasts or chops, seared scallops, roast chicken, or sausages. Serve the couscous loose, or for a more formal presentation, you can make timbales by packing the couscous into ramekins and unmolding them onto your serving plates.
ingredients
- 2 TBSP extra-virgin olive oil
- 1 small onion, finely chopped (about 3/4 cup)
- 3/4 tsp kosher salt
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- Pinch ground cinnamon
- 1 3/4 cup homemade or low=salt canned chicken broth (one 14-ounce can)
- 1/4 cup dried currants
- 1 cup medium-grain (Moroccan) couscous
- 1/3 cup chopped fresh mint
- 1/4 cup slivered almonds, toasted
- 1 TBSP fresh lemon juice; more to taste
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