• 1 tablespoon butter
  • 1 cup slivered almonds
  • 2 cups chicken stock
  • Zest of 1 lemon or orange
  • 2 cups couscous


Serves: 4 servings


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.