Photo: Orange and Almond Couscous Recipe
Ingredients
- 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
Directions
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.
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By fuzzysmom_12379590
Long Beach, 43
on January 06, 2010
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This was only the second time I made couscous and it was delicious! Who knew eating healthier could also taste so good!? Definitely going to make this again!!
By stephanie080698...
spring, TX
on June 14, 2007
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i love ur sjow and i always try to cook what i see that u do on 30 min utes meals...
it also helps when i start making meals late and i only have 30 or 40 minutes to make it ..
thanks rachel ..
ur biggest fan silvia osorio
By kim.dawson_6743625
Ridgefield, WA
on March 11, 2007
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The orange zest added a great kick to the couscous. I'll definitely make this again. I segmented the oranges and used them in the Baby Spinach Salad with Mandarin Orange and Red Onion instead of the mandarin oranges. I made the Apricot Chicken and served it over the couscous. A great combination!
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