This spiced couscous makes a wonderful side dish, although it could also stand on its own. You may wish to add your own choice of dried fruit such as figs, dates, apricots, etc.
Spiced Couscous with Raisins and Almonds
Ingredients:
¾ cups raisins
2 cups hot water
4 tbsp butter
3 tbsp dry white wine
½ tsp saffron threads
1 cup couscous
1 medium onion, chopped
¾ cups sliced almonds, toasted
2 tsp ground cinnamon
Salt and pepper to taste
Method:
In a medium-sized bowl, soak raisins in hot water for about 15 minutes, or until softened. Drain water into a large saucepan, and set raisins aside. Add 2 tbsp butter, wine, and saffron to the pan, and bring to a boil. Stir in couscous. Cover, remove from heat, and let stand until all the liquid is absorbed, approximately 15 minutes.
Meanwhile, melt the remaining 2 tbsp butter in a medium skillet over medium-low heat. Add the onion, and cover and cook for about 8 minutes, until tender and translucent, stirring occasionally. Remove from heat, and add to the couscous, along with the raisins, almonds and cinnamon. Season to taste with salt and pepper, and serve.
Dukkah is a popular blend of hazelnuts and spices, ground down to a fine meal. It’s often used for dipping.
Dukkah
Ingredients:
½ cup hazelnuts
¼ cup coriander seeds
3 tbsp sesame seeds
2 tbsp cumin seeds
1 tbsp black peppercorns
1 tsp fennel seeds
1 tsp dried mint leaves
1 tsp salt
In a heavy skillet over high heat, add the hazelnuts, and dry-toast until slightly browned and fragrant, being careful that they do not burn, approximately 3 – 4 minutes. Remove from the heat and cool completely. Repeat the procedure with each of the seeds and the peppercorns. Allow each of them to cool completely.
Place the nuts and seeds, along with the mint and salt, into a mortar, and pound until the mixture is crushed, or pulse in a food processor to a coarse consistency. Do not allow the mixture to become a paste.
To serve, dip bread or pita into olive oil, then in dukkah.
Note: Dukkah may be stored in an airtight container in a cool place for up to 1 month.
Recipes courtesy Michael Bonacini