Spiced Couscous With Vegetables And Almonds Recipe

About this recipe

A flavorful and wholesome dinner option featuring spiced couscous, vibrant vegetables, and crunchy almonds, perfect for an eggetarian diet.

Ingredients

• 350G Natoora Large New Season Unwaxed Lemons
• 1 Kg Carrots - 1kg
• 450G Pack'D Organic Broccoli Florets
• - Cooking With Cottage Delight Mediterranean Tomato & Garlic Couscous
• 1 Kg Golden Raisins, 1Kg
• 1 Kg Yellow/White Onion 1kg
• 308G Roasted Sunflower Seeds, 308G
• 200G All Things Butter Unsalted Butter
• - Ktc Vegetable Oil
• 50G Niharti Cinnamon Taj-Dalchini Powder 50g
• - Schwartz Ground Nutmeg
• 70G Mill & Mortar Citrus Salt Flakes, 70G
• 20G Thai "Hand" White Pepper Powder, 20G
• 100 G East End Ground Coriander
• - Knorr Stock Pot Vegetable

Instructions

1. 1. Rinse 1/2 cup golden raisins. Place them in a small bowl with the juice of 1 lemon and set aside to soak.
2. 2. Heat 1 tablespoon butter and 1 tablespoon oil in a wide, heavy-based saucepan or skillet over medium heat.
3. 3. Once the butter starts bubbling, add 2 teaspoons onion flakes, 1 pinch cinnamon, 1 pinch ground nutmeg, 1 pinch salt, 1 pinch white pepper, and 1 tablespoon ground coriander. Sauté until fragrant, about 1-2 minutes.
4. 4. Add 1 grated carrot and 1 cup small broccoli florets to the pan. Stir well to coat the vegetables with the spices.
5. 5. Stir in the soaked golden raisins along with the lemon juice. Cook for another 2-3 minutes, stirring occasionally.
6. 6. Pour in 1 1/2 cups vegetable stock and bring the mixture to a boil.
7. 7. Add 1 1/2 cups couscous to the boiling stock, stir well, and immediately remove the pan from heat. Cover with a lid and let it stand for 5 minutes.
8. 8. Once the liquid is fully absorbed, fluff the couscous with a fork to separate the grains.
9. 9. Serve the spiced couscous with vegetables as a satisfying main dish or a delightful side.