Spiced Couscous Pilaf with Raisin and Almond

Step by step

Method

1. 01

   Heat 10 g of butter in a saucepan over medium heat, add 40 g of almond, and toast for 2 minutes until light golden brown, then transfer the toasted almond to a plate.

2. 02

   In the same saucepan, melt the remaining 10 g of butter, add 100 g of carrot, and sauté for 3 minutes until tender.

3. 03

   Add 3 g of cumin, 2 g of cinnamon, and 4 g of salt to the saucepan, stirring constantly for 30 seconds until fragrant.

4. 04

   Pour 350 g of vegetable broth and 60 g of raisin into the pan, bringing the liquid to a rolling boil over high heat.

5. 05

   Stir in 180 g of couscous, remove the saucepan from heat immediately, and cover tightly with a lid.

6. 06

   Let the mixture rest undisturbed for 5 minutes, then uncover and gently fluff the couscous using a fork.

7. 07

   Fold the toasted almond and 15 g of parsley into the fluffed couscous and serve warm.