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Ingredients
¾ stick of unsalted butter
2 teaspoon of turmeric powder
1 teaspoon of ground cumin
3 tablespoons of chopped fresh mint leaf
2/3 cup of slivered toasted Almonds
Directions
- Bring broth to a boil in a medium saucepan. Reduce heat to low. Cover and keep hot.
- Melt butter in large saucepan over a medium heat. Add the onions and carrots; sauté for about 8 minutes until onions are light and golden. Add the turmeric and cumin, stir for 1 minute. Add couscous and mint, stir coating with onion and carrot mixture. Stir in hot broth. Remove from heat. Cover and let stand until broth is absorbed, about 10 to 12 minutes.
- Fluff couscous with a fork. Season with salt and pepper, transfer to a serving platter and garnish with toasted Almonds and fresh mint leaf.
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