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🍽️ Orientalic Couscous with Roasted Almonds and Figs

272 kcal · 30 min · 4 servings

Ingredients

• 20 g chopped almond kernels (1 tbsp)
• 40 g dried fig (4 dried figs)
• 2 tsp olive oil
• 1 stick cinnamon
• 2 cardamom pods
• 1 tsp turmeric
• 125 ml Mediterranean vegetable broth
• 80 g couscous
• salt

Instructions

1. 1. Roast the almonds in a non-stick pan without oil until they are golden brown. Stir constantly to prevent burning. Remove the almonds from the pan and place them on a plate. Wipe the pan clean with a kitchen paper.
2. 2. Cut the figs into small cubes.
3. 3. Heat the olive oil in the same pan. Add the cinnamon stick and the cardamom pods and sauté them briefly until fragrant.
4. 4. Sprinkle the turmeric powder into the pan. Immediately pour in the vegetable broth and bring the mixture to a boil.
5. 5. Stir the fig cubes and the couscous into the broth. Bring the mixture to a boil again. Remove the pan from the heat, cover it, and let the couscous swell for seven minutes.
6. 6. Fluff the couscous with a fork. Remove the cinnamon stick and cardamom pods if you do not wish to eat them. Fold the roasted almonds into the couscous. Season with salt to taste and serve the dish.

Nutrition per serving

• kcal: 272
• Protein: 7 g · Fett/Fat: 9 g · Carbs: 39 g