Name: Roasted almond, pistachio and cashew couscous
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1
Ingredients: 62.50 ml whole sliced almonds; 62.50 ml pistachio kernels, roughly chopped; 125.00 ml cashew nuts; 250.00 ml couscous; 255.00 gm salt reduced chicken style liquid stock; 18.20 gm olive oil; 1 red onion, halved, thinly sliced; 2 garlic cloves, crushed; 1.25 gm ground cinnamon; 62.50 ml fresh coriander leaves

Roasted almond, pistachio and cashew couscous

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Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes

Nutty side dish pairs perfectly with winter roasts and tagines.

Ingredients:

62.50 ml whole sliced almonds
62.50 ml pistachio kernels, roughly chopped
125.00 ml cashew nuts
250.00 ml couscous
255.00 gm salt reduced chicken style liquid stock
18.20 gm olive oil
1 red onion, halved, thinly sliced
1.25 gm ground cinnamon
62.50 ml fresh coriander leaves

Instructions:

Preheat your oven to 200C/180C fan-forced. Line a large baking tray with parchment paper and spread almonds, pistachios, and cashews evenly. Roast for 5 minutes until golden brown.
While the couscous is in a heatproof bowl, heat the stock in a small saucepan over medium-high heat until it comes to a boil. Then, pour the hot stock over the couscous, cover it, and let it stand for 5 minutes.
In a small frying pan over medium heat, heat oil. Add onion and cook for 10 minutes, stirring occasionally, until very tender. Add garlic and cinnamon and cook for 2 minutes until fragrant. Remove from heat.
Fluff couscous with a fork to create light and fluffy grains. Mix in the roasted almond and onion mixtures. Season generously with salt and pepper. Toss until fully incorporated. Garnish with fresh coriander leaves before serving.

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