Couscous With Citrus, Yogurt, And Almonds Recipe

Name: Couscous With Citrus, Yogurt, And Almonds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tangelo; 1 blood orange; 1 Mandarin orange; 3/4 cup water; 1/2 cup couscous; sea salt; 1 cinnamon stick; 6 green cardamom pods; 1/4 cup sliced almonds; 1/8 teaspoon ground cinnamon; 2 pinches powdered sugar; 1 tablespoon butter, melted; zest from 1 Meyer lemon; rose water; 1 small container of Greek yogurt, about 6 ounces; honey; a small handful of fresh mint leaves for garnish

Servings: persons

1 tangelo
1 blood orange
1 Mandarin orange
3/4 cup water
1/2 cup couscous
sea salt
1 cinnamon stick
6 green cardamom pods
1/4 cup sliced almonds
1/8 teaspoon ground cinnamon
2 pinches powdered sugar
1 tablespoon butter, melted
zest from 1 Meyer lemon
rose water
1 small container of Greek yogurt, about 6 ounces
honey
a small handful of fresh mint leaves for garnish

1
Prepare the citrus, cutting off the peel and segmenting the fruit into bite sized pieces.
2
Cook the couscous. Place the grains in a small pot with the cinnamon stick, cardamom pods (lightly crushed with a spoon), and a couple of pinches of sea salt. Boil water in a kettle or separate pot, then pour it over the couscous. Cover the couscous with a lid and let it steam until the liquid is absorbed, about 5-10 minutes.
3
Toast the almonds in a small skillet over medium heat, stirring in ground cinnamon. Cook until the almonds are golden brown and fragrant, just a couple of minutes. Pour the toasted almonds into a bowl and sprinkle with a couple of pinches of powdered sugar. Set aside.
4
Once the couscous is done steaming, fluff it with a fork, discarding the cinnamon stick and cardamom pods. Pour melted butter over the couscous and stir in Meyer lemon zest plus 1/2 teaspoon rose water.
5
Divide the couscous into two bowls. Stir 1/4 teaspoon rose water into the citrus and arrange the citrus segments atop the couscous. Place a couple spoonfuls of yogurt in the center of the couscous and drizzle honey over top. Garnish the couscous with the sliced almonds and fresh mint leaves. Serve immediately.

371

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 tangelo, 1 blood orange, 1 Mandarin orange, 3/4 cup water, and more.

Yes, Couscous With Citrus, Yogurt, And Almonds falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Couscous With Citrus, Yogurt, And Almonds

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions