Orange And Almond Couscous

Recipe Ingredients

2 oz	56g	Sliced almonds - (1/4 cup)
1 1/2 cups	355ml	Chicken broth
1 tablespoon	15ml	Extra-virgin olive oil
1 1/2 cups	355ml	Plain couscous
2		Navel oranges - zested
2 tablespoons	30ml	Chopped flat-leaf parsley

Recipe Instructions

Toast nuts in the bottom of a medium saucepot over medium heat. Transfer toasted nuts to a dish and reserve. Return pot to the stove top. Add broth and oil, cover pot and raise heat; bring the broth to a boil. Remove pot from heat, immediately. Add couscous, orange zest and parsley, then stir. Cover and let couscous stand 5 minutes. Fluff cooked couscous with fork and toss with toasted almonds.

This recipe yields 4 servings.

Tidbit: Slice zested oranges and serve them after dinner.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1D23) - from the TV FOOD NETWORK

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