Tunisian Spiced Couscous Salad with Marcona Almonds
Tunisian couscous is almost always served with a unique spice blend which includes coriander, chile powder, garlic, caraway seeds, and turmeric. This orange-scented recipe features crunchy Marcona almonds and fresh accents.
Prep time: 15 min | Cook time: 30 min | Serves: 2-4
1 cup couscous
1/4 cup Tunisian Couscous Seasoning
1 tablespoon vegetable oil
1 teaspoon fine sea salt
1 1/4 cup water
1/2 cup marcona almonds
1/2 cup fresh radishes
2 fresh oranges
3 tablespoon scallions, sliced thin
1 tablespoon mint, chopped fine
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
2 tablespoons reserved orange juice
1 tablespoon red wine vinegar
Salt and pepper to taste
Mix couscous with vegetable oil, fine sea salt, and Tunisian Couscous Seasoning Blend. Stir very well so all grains are coated with spice and oil. Heat water to a low boil, and mix in couscous, stirring well. Remove from heat, cover, and let sit for 10 minutes. Fluff with a fork, then cool.
Lightly roast the marcona almonds in an oven at 350°F for 5 minutes. Wash and cut the cherry tomatoes in half. Wash and thinly slice radishes. Peel and section the orange, reserving the juice.
In a small bowl, mix 2 tablespoons of the reserved orange juice, lemon juice, mint, and EVOO.
In a medium bowl, toss couscous, tomatoes, radishes, scallions, and oranges. Mix in the dressing and season to taste. Add another sprinkle of Tunisian Couscous Seasoning if desired.
Garnish generously with toasted marcona almonds and fresh mint leaves.