Sweet & Tangy Almond Couscous

PORTSMOUTH, Va. (WAVY) – Chef Troy Camacho from the Casual Gourmet at Culinary Institute of Virginia was in The Hampton Roads Show kitchen Friday, making Sweet and Tangy Almond Couscous.

The Casual Gourmet
June 3 & June 7 – Global Gourmet: Puerto Rico
June 13 – Pasta

Casual Gourmet.com
(757) 217-3189

Sweet & Tangy Almond Couscous

Ingredients:

  • 3 ½ cups          Water
  • 1 oz                 Butter
  • 2 ½ cup           Couscous
  • ¾ cup              Almonds, toasted sliced
  • ½ oz                Blenheim Apricot White Balsamic Vinegar
  • ½ oz                Pineapple White Balsamic Vinegar
  • ½ oz                Peach White Balsamic Vinegar
  • ½ tsp               Cinnamon
  • ½ tsp               Kosher Salt
  • Pinch               Cayenne pepper
  • 1 ea                  Peach, peeled and diced
  • ½ cup              Apricots, diced
  • ½ cup              Pineapple, diced

Method of Preparation:

1. In a saucepan over high heat, bring the water and the butter to a boil.

2. Stir in the couscous and cover the pan. Remove the pan from the heat and let stand for 5 minutes.

3. Mix remaining ingredients together and finish with salt & pepper to taste.

4. Transfer the couscous to a bowl and using a fork, fluff the couscous lightly.

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