Moroccan Couscous with Currants, Almonds and Fresh Mint
Serves:
6
Chef:
Irv Miller
Ingredients:
1 cup Moroccan couscous
2 cups boiling water, vegetable or chicken broth
1/2 cup black currants, steeped
4 scallions, chopped
1/2 cup fresh mint, chopped
1/2 cup flat-leaf parsley, chopped
3 Tbsp. extra virgin olive oil
Cracked black pepper to taste
Kosher or sea salt to taste
1/2 cup slivered almonds, toasted
2 cups boiling water, vegetable or chicken broth
1/2 cup black currants, steeped
4 scallions, chopped
1/2 cup fresh mint, chopped
1/2 cup flat-leaf parsley, chopped
3 Tbsp. extra virgin olive oil
Cracked black pepper to taste
Kosher or sea salt to taste
1/2 cup slivered almonds, toasted
Instructions:
Bring water or broth to a boil. Place the couscous in a bowl. Pour boiling liquid over couscous and mix well. Cover and let sit 15 minutes. Remove cover and fluff couscous with a fork. Add currants, scallions, mint, parsley, olive oil and seasonings. Blend in ingredients with a fork. Just before serving, add the toasted almonds. Place in refrigerator or serve freshly made.
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Atlas Oyster House is a part of the Great Southern Restaurant Group (GSRG) and is a sister restaurant of the Fish House, The Deck Bar, and Jackson's Steakhouse.
For more information on any of our restaurants, please visit www.goodgrits.com
Atlas Oyster House is a part of the Great Southern Restaurant Group (GSRG) and is a sister restaurant of the Fish House, The Deck Bar, and Jackson's Steakhouse.
For more information on any of our restaurants, please visit www.goodgrits.com