• 1 tablespoon butter
• 1 cup slivered almonds
• 2 cups chicken stock
• Zest of 1 lemon or orange
• 2 cups couscous, regular or whole wheat

Place a medium size saucepan over medium heat with the butter. Add the nuts to the melted butter and toast until golden brown, 4-5 minutes.

Add the stock and the zest of the lemon or orange to the pot and bring the liquid up to a bubble. Stir in the couscous, cover the pan and remove from the heat.

Let the couscous sit for 5 minutes, then fluff with a fork and serve.


This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization,

visit www.yum-o.org.

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