Vegan Couscous with Almonds and Currants
Total time25 min
Prep time10 min
Cook time10 min
4.9(23)
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Learn more →Ingredients
4 servings
- 1 ½ cups low-sodium chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 2 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ½ tsp ground cumin
- ¼ tsp ground cinnamon
- ¼ tsp salt
- 1 ½ cups couscous
- ⅓ cup dried currants
- ½ cup sliced almonds
- 1 tbsp olive oil
- 2 tbsp fresh parsley, finely chopped
- 1 tsp lemon zest
- 1 tbsp lemon juice
- black pepper, to taste
Instructions
- 1
Toast the sliced almonds in a small dry skillet over medium heat, stirring frequently, until golden and fragrant, about 3–4 minutes. Transfer to a plate and set aside.
- 2
Combine the chicken broth, butter, cumin, cinnamon, and salt in a medium saucepan and bring to a boil over medium-high heat.
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