1 cup slivered almonds
2 cups chicken stock
Zest of 1 lemon or orange
2 cups couscous
Place a medium 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 zest of the lemon or orange to pot and bring the liquid up to a bubble. Stir in the couscous, cover the pan and remove from heat. Let couscous sit for 5 minutes, then fluff with a fork and serve.