Couscous With Scallions And Toasted Almonds| Christy Rost
- 1 tablespoon olive oil
- 5 scallions, sliced (green and white parts)
- 3 tablespoons slivered almonds
- 1 cup chicken broth
- 1/4 teaspoon salt
- 3/4 cup plain couscous
Preheat a medium saucepan over medium heat, add olive oil, and swirl to coat the bottom of the pan. Add sliced scallions and slivered almonds, and cook the mixture until the almonds are brown and lightly toasted, stirring frequently.
Add chicken broth and salt, cover, and bring to a boil. When the mixture is boiling, stir in the couscous, cover, and remove it from the heat. Set it aside 5 to 10 minutes until all the broth is absorbed. Just before serving, fluff the couscous with a fork.
Recipe serves 4.