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4 Serves
98 Mins
In a large bowl, combine the couscous with a drizzle of olive oil and rub it between your palms to coat the grains evenly.
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BangladeshiVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
28 µg / 400 µgCalcium
23 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
23 mg / 420 mgPhosphorus
62 mg / 1,250 mgPotassium
352 mg / 4,700 mgSodium
308 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
50 µg / 55 µgFiber
5 g / 28 gSugar
0 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
61 gAlcohol
0 g
Place the couscous in a steamer basket over a pot of boiling water and steam for 20 minutes.
Remove the couscous, fluff it with a fork, and mix in the raisins and a pinch of salt.
Return the couscous to the steamer basket and steam for an additional 20 minutes to ensure the grains are perfectly tender.
Transfer the steamed couscous to a serving dish and toss with a small amount of butter or oil to keep it moist.
Garnish the dish generously with ground cinnamon, powdered sugar, and toasted almonds before serving warm.
9
g102
g12
g
French
Italian