Couscous with Dried Cherries and Pecans
By America's Test KitchenPublished on December 21, 2011
Time
30 minutes
Yield
Serves 4 to 6
Ingredients
3 tablespoons unsalted butter 2 cups couscous 2 garlic cloves, minced¾ teaspoon garam masala ⅛ teaspoon cayenne pepper ½ cup coarsely chopped dried cherries 1 ¼ cups water 1 cup low-sodium chicken broth 1 teaspoon table salt ¾ cup coarsely chopped pecans, toasted2 scallions, thinly sliced2 teaspoons lemon juice Ground black pepper
Instructions
- Heat butter in medium saucepan over medium-high heat. When foaming subsides, add couscous, garlic, garam masala, cayenne, and cherries and cook, stirring frequently, until grains are just beginning to brown, about 5 minutes. Add water, broth, and salt; stir briefly to combine, cover, and remove pan from heat. Let stand until grains are tender, about 7 minutes. Uncover and fluff grains with fork. Stir in pecans, scallions, and lemon juice, season with pepper to taste, and serve.
Time
30 minutesYield
Serves 4 to 6Ingredients
3 tablespoons unsalted butter
2 cups couscous
2 garlic cloves, minced
¾ teaspoon garam masala
⅛ teaspoon cayenne pepper
½ cup coarsely chopped dried cherries
1 ¼ cups water
1 cup low-sodium chicken broth
1 teaspoon table salt
¾ cup coarsely chopped pecans, toasted
2 scallions, thinly sliced
2 teaspoons lemon juice
Ground black pepper
Ingredients
3 tablespoons unsalted butter
2 cups couscous
2 garlic cloves, minced
¾ teaspoon garam masala
⅛ teaspoon cayenne pepper
½ cup coarsely chopped dried cherries
1 ¼ cups water
1 cup low-sodium chicken broth
1 teaspoon table salt
¾ cup coarsely chopped pecans, toasted
2 scallions, thinly sliced
2 teaspoons lemon juice
Ground black pepper
Ingredients
3 tablespoons unsalted butter
2 cups couscous
2 garlic cloves, minced
¾ teaspoon garam masala
⅛ teaspoon cayenne pepper
½ cup coarsely chopped dried cherries
1 ¼ cups water
1 cup low-sodium chicken broth
1 teaspoon table salt
¾ cup coarsely chopped pecans, toasted
2 scallions, thinly sliced
2 teaspoons lemon juice
Ground black pepper
Why This Recipe Works
The “pilaf method” allowed the couscous in our recipe to brown gently and uniformly, and cook up fluffy and separate. We bumped up the flavor of our couscous recipe by using a combination of chicken broth and water, which we added to the pan after the couscous was toasted, and by using dried cherries and pecans for textural and flavor contrast.
Instructions
- Heat butter in medium saucepan over medium-high heat. When foaming subsides, add couscous, garlic, garam masala, cayenne, and cherries and cook, stirring frequently, until grains are just beginning to brown, about 5 minutes. Add water, broth, and salt; stir briefly to combine, cover, and remove pan from heat. Let stand until grains are tender, about 7 minutes. Uncover and fluff grains with fork. Stir in pecans, scallions, and lemon juice, season with pepper to taste, and serve.
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