Recipe ~ Cous Cous

Ingredients

• 2 ounces (1/4 cup) sliced almonds
• 1 1/2 cups chicken broth
• 1 tablespoon extra-virgin olive oil
• 1 1/2 cups plain couscous
• 2 navel oranges, zested
• 2 tablespoons chopped flat-leaf parsley, a handful

Directions

Toast nuts in the bottom of a medium saucepot over medium heat. Transfer toasted nuts to a dish and reserve. Return pot to the stove top. Add broth and oil, cover pot and raise heat; bring the broth to a boil. Remove pot from heat, immediately. Add couscous, orange zest and parsley, then stir. Cover and let couscous stand 5 minutes. Fluff cooked couscous with fork and toss with toasted almonds.

TIDBIT: Slice zested oranges and serve them after dinner.

\http://www.foodnetwork.com/recipes/rachael-ray/orange-and-almond-couscous-recipe/index.html

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Summer couscous salad. For this recipe, you need two cups of instant couscous, 

four tablespoons each of olive oil, 

minced mint leaves, 

chopped Italian flat-leaf parsley, 

four cups of diced young zucchini, 

ten halved cherry tomatoes (red or yellow), 

a third of a cup of lemon juice, chives and salt and pepper. 

You will also need one cup of boiling water. Put the couscous in a bowl, pour the water over it and stir. Cover with plastic and leave for fifteen minutes. Stir in two tablespoons of oil and then refrigerate for 40 minutes, taking it out once or twice to stir some more. In another bowl, mix together the rest of your ingredients. Take the couscous and pour it into this bowl, mix well and put back in the fridge for half an hour. Once chilled, remove it from the fridge and serve. Makes for eight to ten people.

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Ingredients

• 2 cups instant couscous
• 1/4 cup currants
• 1/4 cup sliced almonds, toasted
• 1/4 chopped flat-leaf parsley
• Salt and freshly ground black pepper

Directions

Check couscous package instructions to see how much boiling water you will need. Place couscous and currants in a large bowl. Pour boiling water over top, cover, and let stand for 5 minutes. Remove cover, add toasted almonds and parsley, and fluff with a fork until combined. Season with salt and pepper, to taste. Serve hot or at room temperature.