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Rachael Ray

Orange and Almond Couscous

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: Featherweight Plate

  • Cook Time

    10 min

  • Level

    Easy

  • Yield

    4 servings

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Times:

Prep
5 min
Inactive Prep
5 min
Cook
10 min
Total:
20 min
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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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