Couscous with Honeyed Almonds and Lemon recipe

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Ingredients

¼ cup blanched slivered almonds
1 tablespoon honey
2 cups water
1 (8.8 ounce) package Israeli couscous
2 teaspoons lemon zest
salt to taste

Nutrition Info

194.9 calories
carbohydrate: 36.1 g
cholesterol: : -
fat: 2.6 g
fiber: 2.6 g
protein: 6.3 g
saturatedFat: 0.2 g
servingSize: -
sodium: 7.2 mg
sugar: 3.1 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

Try this side dish with a Mediterranean style marinated chicken.

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