Couscous with Parsley, Mint and Toasted Almonds

Couscous with Parsley, Mint and Toasted Almonds


  • Couscous with Parsley, Mint, and Toasted Almonds
  • Serves 6
  • 1 medium onion, finely chopped
  • 2 tablespoons extra-virgin olive oil
  • 1 garlic clove, minced
  • 6 cups low-sodium chicken broth
  • Salt and pepper to taste
  • 2 1/2 cups couscous
  • 1/2 cup finely chopped fresh parsley
  • 1/3 cup finely chopped fresh mint
  • 1/2 cup toasted slivered almonds


Cook onion in 2 tablespoons oil in a skillet over moderate heat, stirring occasionally, until golden, about 3 minutes. Add garlic and cook, stirring, 30 seconds. Add broth, salt and pepper, and bring to a boil. (can be made ahead of time and refrigerated)

Stir in couscous, then cover and remove from heat. Let couscous stand, covered, 5 minutes, then fluff with a fork and stir in herbs,almonds, salt and pepper to taste.

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