Couscous with nuts
Couscous, a semolina-based cereal, can safely be called the king of Arabic cuisine. Neither a modest dinner of a nomad, nor a rich feast of the Sultan can do without it. And in recent years, couscous dishes have entered the menu of restaurants around the world.
Ingredients
Servings 6 servings- softened butter
- 25 g almonds
- 0.5 tsp ground cardamom
- 2 h. l. year
- pine nuts
- 25 g shelled pistachios
- 500 g of couscous
Cooking
Step 1
1. Boil 1 cup of water. Pour the couscous into an enameled or ceramic dish, add salt and cardamom, mix. Pour in some boiling water, cover and leave for 5 minutes. 2. Transfer the steamed couscous to a heavy bottomed saucepan. Add 2-3 more tbsp. l. boiling water, put butter cut into pieces on top. Cover with a lid and put on low heat, 7-10 minutes. 3. Coarsely chop the almonds and pistachios. Heat up a dry frying pan. Roast the almonds for 2 minutes, transfer to a plate. Roast the pine nuts in the same pan, add to the almonds. Pistachios do not need to be fried. Add the nuts to the couscous, gently toss with a spatula.