Curried Almond Couscous

Curried Almond Couscous(h).jpg

This makes a big batch, enough to turn the leftovers into a simple salad.

 Prep time: 5 minutes
Cook/stand time: about 8 minutes
Servings: 8


  • 2 tablespoons olive oil

  • 1 (10-oz.) box plain couscous

  • 2 1/2 cups vegetable broth

  • 3/4 cup diced dried apricots, diced prunes, currants or golden raisins*

  • 1/3 cup sliced green onions

  • 1 tablespoon curry powder

  • 1 1/4 teaspoons sea salt, or to taste

  • 1/4 slightly heaping teaspoon cinnamon

  • 1 (4.2-oz.) package precooked quinoa (1 cup)

  • 3/4 cup Mariani Sliced, Slivered or Chopped Almonds, toasted 

*Use one type of dried fruit or a mixture.


  1. Heat olive oil in a large saucepan over medium-high heat.

  2. Add couscous and cook for 3 to 4 minutes or until toasty.

  3. Stir in remaining ingredients except almonds.

  4. Cook over high heat just until broth begins to boil. Cover and remove from heat and let stand for 5 minutes.

  5. Fluff with a fork.

Leftover tip:
Stir together 2 cups leftover couscous and 3 tablespoons vinaigrette dressing. Lightly stir in 2 cups coarsely chopped kale or baby kale blend.

Nutrition tip:
Stir in 1 cup frozen and thawed riced cauliflower to hot couscous for extra nutrition.