Saffron Couscous

Ingredients

• 0.3 cup almonds toasted coarsely chopped
• 6 servings pepper black freshly ground
• 1 tablespoon butter divided
• 0.3 cup carrots shredded
• 1.5 cups couscous 
• 1.5 cups chicken broth reduced-sodium
• 0.5 teaspoon saffron threads 
• 0.3 tsp salt 

Equipment

• frying pan
• sauce pan

Directions

1. In a medium saucepan, bring broth, 1 tbsp. butter, the saffron, and 1/4 tsp. salt to a boil over high heat. Stir in couscous.
2. Remove from heat, cover tightly, and let stand 10 minutes.
3. Meanwhile, melt remaining 1/2 tbsp. butter in a small frying pan over medium heat.
4. Add carrot and cook, stirring occasionally, until lightly browned in a few places, being careful not to burn carrot, 4 to 6 minutes.
5. Stir carrot and almonds into couscous, fluffing with a fork. Season to taste with salt and pepper.