This couscous goes well with a variety of chicken dishes, such as Spicy Chicken with Dates and Butternut Squash.
- 1 tablespoon butter
- 1 cup slivered almonds
- 2 cups chicken stock
- Zest of 1 lemon or orange
- 2 cups couscous, regular or whole wheat
Place a medium size saucepan over medium heat with the butter. Add the nuts to the melted butter and toast until golden brown, 4-5 minutes.
Add the stock and the zest of the lemon or orange to the pot and bring the liquid up to a bubble. Stir in the couscous, cover the pan and remove from the heat.
Let the couscous sit for 5 minutes, then fluff with a fork and serve.
This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization,