I have made this dish on two occasions recently, once, for a pot lock women gathering, and the second time for my son’s birthday party. Both times it was devoured, everyone asked for seconds and for the recipe. Success!
This dish was my healthy version of my grandma’s recipe of sweet couscous. I made it with quinoa to create a gluten free version but it can be made with couscous as well. It marries the wonderful flavors of Moroccan cuisene of sweet, aromatic and savory.
The combination of quinoa and almonds creates a dish that is very high in protein and fiber which is very filling and satisfying in addition to being so amazingly delicious. Feel free to use other nuts, I will try it with pine nuts next, and other dry fruits, I made it with prunes the first time and with raisins the second time, I will try apricots and figs it future versions.
Measure one cup of quinoa and rinse it well under running water in a fine strainer. Put the quinoa in a pot with 2 cups of water and a pinch of salt, bring to a boil and lower heat to simmer, covered for 15-20 minutes until all the water is absorbed.
In a frying pan sauté one diced onion in a tablespoon of coconut oil until golden. Add salt and pepper to taste, 1/2 a teaspoon of cumin, 1/2 a teaspoon of cinnamon and a dash of cloves. Add 1/2 a cup of slivered almonds and 1/2 a cup of raisins and cook for a few more minutes. Serve on top of the cooked quinoa or toss together.