Orange and Almond Couscous

Ingredients

• 0.3 cup almonds sliced
• 1.5 cups chicken broth 
• 1.5 cups couscous plain
• 2 tablespoons flat-leaf parsley chopped
• 1 tablespoon olive oil extra-virgin
• 2  orange zest 

Equipment

• pot
• stove

Directions

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