Almond couscous

Preparation info

  • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About


  • 1 tablespoon olive oil
  • ¼ cup (25 g) sliced almonds
  • cups (290 g) instant couscous, preferably whole wheat
  • ¾ teaspoon salt
  • 2 tablespoons chopped fresh cilantro



In a 2-quart (2-L) saucepan, heat the oil over medium heat. When it shimmers, add the almonds and cook, stirring, until golden, about 2 minutes. Add the couscous and stir for a few seconds to coat with the oil, then add cups (300 ml) water and the salt. Bring to a boil, then cover and turn off the heat. Let stand for 10 minutes, then fluff with a fork or spatula, fold in the cilantro, and serve.