Preparation Time: 10 minutes
Cooking Time: 25 minutes
Cinnamon and cardamom are the sweet spices that give this dish its splendid fragrance. Be sure to buy blanched (peeled) almonds. Ayurveda says almond skins are slightly toxic.
1/3 cup blanched whole almonds
2 Tbs. olive oil or ghee
2 stalks celery, diced
1 cup uncooked couscous
2 cups low-sodium vegetable broth or water
1/2 cup thinly sliced fresh or dried apricots (3 1/2 oz.)
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. crushed cardamom seeds
Pinch of asafetida (optional)
1. Preheat oven to 350F. Spread almonds in small baking pan. Bake, stirring every 5 minutes, until lightly toasted, 15 to 20 minutes. Immediately transfer to plate to cool.
2. Meanwhile, in medium saucepan, heat oil over low heat. Add asafetida if desired and cook, stirring often, until fragrant, about 30 seconds. Add celery and cook 5 minutes.
3. Add couscous and cook, stirring, 2 minutes. Stir in broth, dried apricots, salt, cinnamon and cardamom. Increase heat to high and bring to a boil. Reduce heat to low, cover and simmer until liquid is absorbed and couscous is tender, about 15 minutes.
4. Add toasted almonds to couscous mixture. Fluff grains with fork and serve.
PER serving: 262 CAL; 7 G PROT; 9 G TOTAL FAT (1 SAT. FAT); 33 G CARB.; 0 MG CHOL; 258 MG SOD.; 3 G FIBER
By: Vegetarian Times