Hazelnut-Herb Couscous

• 1/4 cup hazelnuts (about 1 ounce)
• 1 (16-ounce) can fat-free, less-sodium chicken broth
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon chopped fresh oregano
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 2 garlic cloves, minced
• 1 1/3 cups uncooked couscous

1. Preheat oven to 350u0b0.
2. Place the hazelnuts on a baking sheet. Bake at 350u0b0 for 15 minutes, stirring once. Turn nuts out onto a towel. Roll up towel, and rub off skins. Chop nuts, and set aside.
3. Bring chicken broth and the next 6 ingredients (broth through garlic) to a boil in a medium saucepan, and gradually stir in the couscous. Remove from heat; cover couscous and let stand 5 minutes. Fluff couscous with a fork. Stir in the hazelnuts.

hazelnuts, chicken broth, thyme, rosemary, fresh oregano, salt, black pepper, garlic, couscous

Taken from www.myrecipes.com/recipe/hazelnut-herb-couscous (may not work)