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Curried Couscous with Toasted Almonds

Serves 4 to 6

1 cup organic whole wheat couscous
2 cups of vegetable stock
1 tbsp kosher salt
1 T curry powder
1/8 T cayenne pepper
1 T cumin seeds
1 T Ellyndale Organics™ Extra Virgin Olive Oil*
3 or 4 cloves garlic, minced
1/2 cup sliced, lightly toasted NOW Raw Almonds*
Sea salt, to taste
Ground pepper, to taste

*NOW items available at your local health food store.

  1. In a pot place 1 tbsp of Now Organic Extra Virgin olive oil
  2. Add minced garlic and cumin, cook for 2 min on medium low heat.
  3. Add in 2 cups of Vegetable Stock, 1 T curry powder, 1 tbsp kosher salt, and 1/8T of Cayenne Pepper.
  4. Cook on Medium heat until the mixture comes to a boil.
  5. While the stock is cooking, in a separate pan add ½ cup of the sliced Now Raw Almonds without oil.
  6. Continuously move the sauté pan as to toast the almonds for 1 minute on high heat, then set aside
  7. Place 1 cup of couscous into a large  bowl
  8. Add the boiling stock mixture to the couscous and cover immediately with plastic wrap.
  9. After 5 minutes, release the plastic wrap and using a fork, fluff the couscous.
  10. Sprinkle Toasted Almonds and serve
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