I made this couscous to go with the sweet potato and squash tagine I made the other day. I think it complemented the dish fairly well. The couscous did seem a little dry though. I might add an extra quarter cup of liquid next time. I don't want to make it soggy, but I do enjoy relatively moist couscous. I'm hoping the extra quarter cup of water will be enough to give it a bit of extra moisture without weighing it down too much.

Spiced Almond Couscous

From 150 Best Tagine Recipes

Ingredients

• 1-1 1/4 c. vegetable broth
• 1 c. (whole wheat) couscous
• 2 Tbsp. butter
• 1/4 slivered almonds
• 2 tsp. bin bhuna hua garam masala

Directions

1. Bring broth to a boil.
2. Remove from heat and add couscous. Stir and cover. Set aside for 5 minutes.
3. Meanwhile, melt butter over medium heat.
4. Add almonds and garam masala and cook until almonds are lightly browned.
5. Fluff couscous with a fork and stir in almond mixture.