COUSCOUS PILAF WITH ALMONDS (Turkish, Vegan)


 


 




Ingredients  ( 4 servings )


1 cup couscous     1 medium onion     1/3 cup julienne carrots     1/3 cup sliced almonds


½ packed cup of chopped fresh dill     2 tbsp vegetable oil     2 cups boiling water


Salt, black pepper


Serving suggestion: Serve with freshly ground black pepper.

 




Instructions


1.  Chop the onion finely.


2.  Julienne the carrots into ½ inch-long pieces.


3.  If you prefer your almonds to keep their crunch, dry toast them in a pan. Set aside.


4.   Heat the oil in an app. 10 inch (25 cm) shallow pilaf pot.


5.  Add the onions and sauté for about 3 minutes. Add the almonds and keep stirring until they are toasted. Do not add the almonds if you followed step 3.


6.  Add the carrots and keep cooking for about 2 more minutes.


7.  Add the couscous, salt and black pepper. Keep stirring for about 2 more minutes. Do not allow the couscous to stick to the pan. 


8.  Meanwhile boil the water.


9.  Add 2 cups of boiling water to the pot.  Do not stir. There may be a burst of steam, so be careful not to burn your hands or face. Cover the pot immediately and adjust the heat to low as soon as the liquid comes to a boil again.  


10.  Cook on low heat until the liquid totally evaporates. Do not lift the cover or stir during cooking.


11.  Turn the heat off, lift the lid and add the chopped dill on top. Place a layer of paper towels on the pot. Close the lid immediately.


12.  Leave the pot on the stove, undisturbed, for about 20 minutes to half and hour.


13. Mix well and fluff with a fork before you put the rice on a serving plate.


14. If you followed step 3, add the dry-toasted almonds just before serving.


15. Serve with freshly ground black pepper.

 

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