Couscous Recipe w/ Fruits, Nuts, Carrots (North African Feast Menu Part 4) || KIN EATS

argan oil

🥗Healthier: walnut oil

💰Cheaper: olive oil

Walnut oil offers a nutty flavor while olive oil is more accessible.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar syrup

Agave syrup is lower on the glycemic index, while sugar syrup is more economical.

raisins

🥗Healthier: dried apricots

💰Cheaper: dried cranberries

Dried apricots provide a similar sweetness, while cranberries are often less expensive.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is a healthier fat option, while margarine is a budget-friendly substitute.

Boil water in a pot.

Add couscous to the boiling water and cover.

Let couscous cook for 5 minutes.

Keep couscous covered on the stove to stay warm.

Toast slivered almonds in the oven for 5 to 7 minutes.

Transfer cooked couscous to a mixing bowl.

Add black raisins and golden raisins to the bowl.

Add diced apricot and rinsed garbanzo beans to the bowl.

Add freshly chopped mint to the bowl.

Add toasted almonds to the bowl and mix everything together.

Cut carrots into sticks about 2 inches long.

Melt butter in a pan and sauté the carrot sticks with salt and pepper until fork tender.

Top sautéed carrots with fresh parsley and transfer to a serving dish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens