Orange and Almond Couscous
- 2 ounces (1/4 cup) sliced almonds
- 1 1/2 cups chicken broth
- 1 tablespoon extra-virgin olive oil
- 1 1/2 cups plain couscous
- 2 navel oranges, zested
- 2 tablespoons chopped flat-leaf parsley, a handful
Toast nuts in the bottom of a medium saucepot over medium heat. Transfer toasted nuts to a dish and reserve. Return pot to the stove top. Add broth and oil, cover pot and raise heat; bring the broth to a boil. Remove pot from heat, immediately. Add couscous, orange zest and parsley, then stir. Cover and let couscous stand 5 minutes. Fluff cooked couscous with fork and toss with toasted almonds.
TIDBIT: Slice zested oranges and serve them after dinner.
Recipe courtesy of Rachael Ray