I bet that
toasted slivered almonds on top would make it even better!!!
Not exact matches
I added some
toasted and salted
almond slivers on top for a little protein and crunch.
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere
on the web) Fresh cilantro leaves, roughly chopped, for garnish
Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)
Your notes
on bulking this up made me remember a salad I invented a couple of summers ago — couscous, a crunchy veg or two, diced peaches or other fruit, well -
toasted slivered almonds or pumpkin seeds, and mint or parsley or basil or some other herb.
I came across a delicious recipe for a pesto variation based
on concasse roma tomatoes and
toasted slivered almonds.
I
toasted slivered almonds in a little butter and sugar and sprinkled them
on top which also added a nice touch.
Spread
slivered almonds on baking sheet and
toast in oven 7 minutes, or until browned.
Lay your zucchini strips
on top, toss in some feta or shaved Parmesan and sprinkle with
toasted nuts, I used hazelnuts here with the feta, but pine nuts or
slivered almonds would be just as good.