Roasted Almond, Pistachio And Cashew Couscous
·
Serves4
·
Prep 10 minutes (plus 5 minutes standing time)
·
Cook20 minutes
Ingredient
·
¼ cup whole sliced almonds
·
¼ cup roughly chopped pistachio kernels
·
½ cup cashew nuts
·
1 cup couscous
·
1 cup salt-reduced chicken stock
·
1 tablespoon olive oil
·
1 red onion, halved, thinly sliced
·
2 garlic cloves, crushed
·
½ teaspoon ground cinnamon
·
¼ cup fresh coriander leaves
Recipe
1. Preheat oven to
200°C/180°C fan-forced. Line a large baking tray with baking paper. Place
almonds, pistachios and cashews in a single layer on prepared tray. Roast for 5
minutes or until golden.
2. Meanwhile, place
couscous in a heatproof bowl. Place stock in a small saucepan. Bring to the
boil over medium high heat. Pour over couscous. Cover. Stand for 5 minutes.
3. Heat oil in a
small frying pan over medium heat. Add onion. Cook, stirring occasionally, for
10 minutes or until very tender. Add garlic and cinnamon. Cook for 2 minutes or
until fragrant. Remove from heat.
4. Stir couscous
with a fork to separate grains. Add roasted almond mixture and onion mixture.
Season with salt and pepper. Toss until well combined. Sprinkle with coriander
leaves. Serve.
·
Nutrition:(per serve) 1792kJ; 23.3g fat; 3.2g sat fat; 12.7g
protein; 40g carbs; 4.4g fibre; 0mg chol; 262mg sodium
Roasted Almond,
Pistachio And Cashew Couscous
