California Raisin Couscous with Almonds

Published Wednesday, February 01, 2006

Yield: 8 servings. 1 1/2 cups couscous 1/4 cup slivered almonds 2 cups vegetable or chicken stock 2 stalks celery, diced 1/8 tsp. each salt and pepper pinch of ground cumin pinch of cayenne pepper 1/2 cup California raisins Heat a large nonstick skillet over moderate heat. Add the couscous and toast the grains, stirring or shaking pan frequently until the grains become brown and fragrant. Transfer to a plate. Add almonds to the hot skillet and toast them in the same way, ...

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