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 coarsely 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 pistachios e dates, stir, and serve.