Recipe: Almond Couscous (with toasted almonds, olives and carrot)

ALMOND COUSCOUS

1/2 cup slivered almonds
1 tablespoon butter
1 tablespoon extra-virgin olive oil
1 1/2 cups uncooked couscous
1 (14 1/2 ounce) can reduced-sodium chicken broth plus water to equal 3 cups
1/2 teaspoon salt
1 cup brined green olives, pitted and coarsely chopped
1 carrot, peeled and coarsely grated
1 tablespoon lemon juice

Put the almonds in a dry skillet and toast over medium heat about 5 minutes, or until golden. Stir often. Remove from the heat, cool and chop coarsely.

Heat the butter and oil together over medium heat. When the butter has melted, add the couscous and stir to mix. Pour in the broth-water combination, salt and olives. Bring to a boil, stirring well. Cover, remove from the heat and set aside 5 minutes.

Stir in the carrot and lemon juice; recover and set aside an additional 5 minutes.

Fluff the couscous with a fork, then serve immediately.

Makes 5 to 6 servings
Adapted from source: Olives, Anchovies and Capers by Georgeanne Brennan