Couscous with Honeyed Almonds and Lemon

Try this side dish with a Mediterranean style marinated chicken.

Original recipe makes 6 servings

Ingredients

1/4 cup blanched slivered almonds
1 tablespoon honey
2 cups water
1 (8.8 ounce) package Israeli couscous
2 teaspoons lemon zest
salt to taste

  • PREP

    15 mins

  • COOK

    15 mins

  • READY IN

    30 mins

Directions

  1. Toast almonds in a skillet over medium heat until the nuts just began to brown. Stir in the honey making sure to coat the nuts. Spread the mixture on tin foil to cool; when the almonds have cooled completely break into small pieces.
  2. Bring water to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and and simmer for 8 to 10 minutes, stirring occasionally until all the liquid has been absorbed. Remove from heat and stir in the almonds, lemon zest, and salt.

Nutrition

Calories: 195 kcal
Carbohydrates: 36.1 g
Cholesterol: 0 mg
Fat: 2.6 g
Fiber: 2.6 g
Protein: 6.3 g
Sodium: 72 mg

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