Couscous with Dates and Almonds

Cooking couscous in the traditional Moroccan way is very laborious. The North-American way of cooking it (add to hot liquid and let stand) produces unsatisfying result. This recipe is a good compromise and it cooks the couscous in the pilaf style, which is the way Brazilians cook rice. This is an adaptation of a recipe for Couscous with Dates and Pistachios from the America’s Test Kitchen. Besides replacing the pistachios for almonds, I also reserve the dates to be added in the end so that they keep their profile.

Ingredients:

 

• 3 tablespoons unsalted butter

• 2 cups couscous

• 1 tablespoon finely grated fresh ginger

• 1/2 teaspoon ground cardamom

• 1 1/4 cups water

• 1 cup low-sodium chicken broth

• 1 teaspoon table salt

• 3/4 cup lightly toasted almonds, chopped roughly

• 3 tablespoons minced fresh cilantro leaves

• 2 teaspoons lemon juice

• 1/2 cup chopped dates

• Ground black pepper

Procedure:

 

• Heat butter in medium saucepan over medium-high heat until foaming subsides.

• Add couscous, ginger, cardamom and cook, stirring frequently, until grains are just beginning to brown, about 5 minutes.

• Add water, broth, and salt; stir briefly to combine, cover, and remove pan from heat.

• Let stand until grains are tender, about 7 minutes.

• Uncover and fluff grains with fork.

• Stir in cilantro and lemon juice, season with pepper to taste.

• Add the almonds e dates, stir, and serve.