Orange and Almond Couscous

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  • Level: Easy
  • Total: 20 min
  • Prep: 5 min
  • Inactive: 5 min
  • Cook: 10 min
  • Yield: 4 servings
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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


  1. 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.
  2. TIDBIT: Slice zested oranges and serve them after dinner.