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| Couscous with Honeyed Almonds and Lemon |
"Try this side dish with a Mediterranean style marinated chicken."
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
Instructions :
| Prep : 15M | Cook : 6M | Ready in : 30M |
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- 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.
- 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.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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