Orange and Almond Couscous

• 2 ounces (1/4 cup) sliced almonds
• 1 1/2 cups chicken broth
• 1 tablespoon extra-virgin olive oil
• 1 1/2 cups plain couscous
• 2 navel oranges, zested
• 2 tablespoons chopped flat-leaf parsley, a handful

1. Toast nuts in the bottom of a medium saucepot over medium heat.
2. Transfer toasted nuts to a dish and reserve.
3. Return pot to the stove top.
4. Add broth and oil, cover pot and raise heat; bring the broth to a boil.
5. Remove pot from heat, immediately.
6. Add couscous, orange zest and parsley, then stir.
7. Cover and let couscous stand 5 minutes.
8. Fluff cooked couscous with fork and toss with toasted almonds.
9. TIDBIT: Slice zested oranges and serve them after dinner.

almonds, chicken broth, extravirgin olive oil, couscous, oranges, flatleaf parsley

Taken from www.foodnetwork.com/recipes/rachael-ray/orange-and-almond-couscous-recipe.html (may not work)