Couscous With Scallions And Toasted Almonds

Christy Rost


1tablespoon olive oil
5scallions, sliced (green and white parts)
3tablespoons slivered almonds
1cup chicken broth
¼teaspoon salt
¾cup 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.

Category: Side Dishes