Moroccan: Couscous

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 6)

Ingredients:

• ½ cup slivered almonds
• 3 tablespoons butter, divided
• 3 green onion, finely chopped
• 2 cups chicken broth (or 2 teaspoons chicken base dissolved in water)
• ¼ teaspoon black pepper
• ¼ teaspoon ground cumin
• 1 cup whole wheat couscous
• ½ cup golden raisins
• ¼ cup chopped fresh parsley
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon olive oil
• Salt to taste

Procedure:

1. Saute almonds in 1 tablespoon of butter until lightly toasted; transfer to bowl and set aside
2. In the same pan saute green onions in 2 tablespoons of butter until soft (about 2 minutes)
3. Transfer contents of pan to a rice cooker
4. Add chicken broth, pepper, cumin, couscous; stir well and cook until done
5. Transfer cooked couscous to a mixing bowl, fluff with fork
6. Add almonds, raisins, parsley, lemon juice, olive oil, salt (if needed)
7. Stir gently and serve