Lemon Couscous with Avocado, Currants, and Almonds

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Earlier this semester I had a food challenge to meet: I needed a quiet dinner food.

Once a week I have a night class that is during and far past dinner, and the professor’s one request is that we bring in quiet food as to not disturb our classmates as we ate.  The first few classes I brought in salads, figuring there would be a little crunch, but I had cut my food into small pieces and used soft toppings- and my lettuce was often old and limp so quieter than it could have been.

Well, salad was deemed a little bit too loud, so I went back to the drawing board.  I sat down and took a moment to ponder: “what foods are quiet foods?”.  After some deep reflection, it came to me: avocado. Avocado: the ultimate quiet, delicious, and filling food.  Thus, this salad was born out of a desperation for solitude and has been eaten once a week during class ever since.

Although I often leave the almonds off because of the crunch factor.

LEMON COUSCOUS WITH AVOCADO, CURRANTS, AND ALMONDS
Adapted from Erin’s Food Files

INGREDIENTS

1 onion, thinly sliced
1 tablespoon butter
Salt and pepper
1/3 cup currants
1/3 cup warm water
1 cup dried couscous
1 teaspoon aloppa pepper (or cumin as alternative spice)
1 teaspoon lemon zest
2 teaspoons fresh lemon juice
4 small avocados, diced
1/3 cup sliced almonds, toasted

DIRECTIONS

Heat a large skillet over medium heat. Add butter and onion. Season with salt and pepper. Cook over medium to medium low heat until golden brown, about 15-20 minutes.

Meanwhile, soak currants in the water. Pour currants and water with onions and cook until liquid is evaporated. Set onion mixture aside.

Cook couscous according instructions. Season with salt and pepper. Stir in onion mixture, aloppa pepper, lemon zest, and lemon juice. Cook for an additional 1-3 minutes. Remove from heat and stir in avocado (salt avocado if needed).

Serves 3-4.