- 11/2 Cups couscous
- 1/4 Cup slivered almonds
- 2 Cups vegetable or chicken stock
- 2 stalks celery, diced
- Salt and pepper; to taste
- Pinch of ground cumin
- Pinch of cayenne pepper
- 1 Cup California raisins
Heat a large nonstick skillet over moderate heat. Add couscous and toast grains. Stirring or shaking pan frequently, until brown and fragrant. Transfer to a plate. Add almonds to the hot skillet and toast them, stirring frequently. Transfer them to another plate.
Bring stock to a boil with celery, salt, pepper, cumin and cayenne. Simmer about 3 minutes or until celery is slightly softened. Add couscous and raisins to saucepan and stir gently just to mix. Cover pan; remove from heat and allow to stand about 5 minutes or until couscous is tender. Add almonds to couscous and, with a fork, stir mixture lightly to fluff up the grains.
Notes: Toasting the couscous gives it a rich, nutty flavor. Stir frequently to make sure it browns evenly.