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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.
How to cook Couscous with nuts
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.
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