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Recipe courtesy of Rachael Ray

Show: 30 Minute Meals

Episode: Featherweight Plate

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

Yield:: 4 servings

Level:: Easy

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.

My Private Notes

Name: Orange and Almond Couscous
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Cuisine: african
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