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Almond-Currant Couscous

Adapted from Almonds Are In!,
This side dish goes well with sautéed or grilled boned, skinned chicken breasts or broiled salmon.
Serves 4
2 tablespoons Ellyndale Organics™ Extra Virgin Olive Oil*
1 ½ cups instant couscous
1/4 cup NOW Real Food® Raw Almonds*
2 cups boiling water
1/2 cup currants
1/4 cup sliced green onions
1/2 teaspoon cinnamon
1/2 teaspoon salt
  1. Heat oil in medium skillet over medium heat. 
  2. Add couscous and almonds; cook and stir 4 to 5 minutes until grains are fragrant and heated through, then turn off heat. 
  3. In bowl, mix boiling water, currants, onions, cinnamon and salt; pour over couscous in skillet, cover with tight-fitting lid; set aside 20 minutes. Fluff couscous with fork before serving.
To toast almonds
  1. Spread almonds in an ungreased baking pan. 
  2. Place in 350-degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to ensure even browning. Almonds will continue to brown slightly after removing from oven.

Per serving:
Calories: 404
Fat: 11 g
Saturated Fat: 1.3 g
Monounsaturated Fat: 7.7 g
Polyunsaturated Fat: 1.9 g
Carbohydrates: 66 g
Protein: 11 g
Cholesterol: 0 g
Fiber: 6 g
Calcium: 56 mg
Magnesium: 60 mg
Sodium: 304 mg
Potassium: 345 mg
Vitamin E: 3.1 mg

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