- 1 tablespoon
chopped almonds (about 20 grams)
dried Figs (about 40 grams)
- 2 teaspoons
- 1 stalk
- 1 teaspoon
- ½ cup
- 3 ounces
Toast almonds in a pan, stirring frequently, until fragrant and lightly browned, Transfer to a plate. Wipe pan clean with a paper towel.
Cut figs into fine dice.
Heat the olive oil in pan. Add cinnamon stick and cardamom pods and sauté briefly, just until fragrant.
Sprinkle in turmeric, pour in the broth and bring to a boil.
Add figs and stir in couscous. Return to a boil, remove from heat, cover and let stand until couscous is tender, about 7 minutes.
Fluff couscous with a fork. If you prefer, you can leave the spices in the couscous, otherwise remove cardamom and cinnamon stick. Fold in almonds, season with salt and serve.