Golden Almond Couscous serves 4, and is a flavorful side dish cooked with onions and bell peppers, then served with a toasted almond garnish.
- 3 cups low sodium chicken broth
- 3 Tablespoons butter
- 1½ cups yellow onions finely chopped
- ⅓ cup bell peppers (combo of green/red/yellow) finely chopped
- 1 teaspoon ground turmeric
- ½ teaspoon ground cumin
- ⅓ cup slivered almonds lightly toasted
- salt and black pepper, to taste
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To Toast Almonds: slice almonds thinly, then place in a "dry" skillet on Medium-Low heat. Cook, stirring often, for 2-3 minutes, OR until lightly browned/aromatic. Transfer to a paper towel or plate to cool.
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In a separate saucepan, heat 3 cups of low sodium chicken broth on a low simmer. Keep broth hot until it's added to couscous later.
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Melt butter on Medium-Low in a large saucepan (or large, covered, non-stick skillet). Add onions and bell peppers. Sauté for 7-8 minutes, or until light golden in color and tender. Stir in turmeric and cumin; cook for 1 minute.
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Add couscous; stir. Pour in hot chicken broth; stir until incorporated. Turn off the heat; put a lid on the pan (cover any vent holes). Let sit undisturbed (off the heat) for 11-12 minutes. When done, all the broth should be absorbed. Fluff the couscous well, using a fork.
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Transfer couscous immediately to a serving bowl. Garnish top with toasted almonds. Serve, and enjoy!
*NOTE: For added color I use a combination of finely chopped green, red, and yellow bell peppers (a total of 1/3 cup), but feel free to use what color of peppers you may have.