• 2 cups chicken stock
• cups couscous
• 1/2 teaspoon butter
• 1/2 cup slivered almonds
• 2 tablespoons chopped coriander
1. Bring stock to boil in medium saucepan. In a separate metal bowl put in couscous and a teaspoon of olive oil – stir through with fingers to coat grains. Pour over boiling stock until just covering couscous grains. Put a lid on a leave for 5 mins. Use a fork to stir through grains to break up any lumps. Add butter and mix through and return lid to keep warm and keep checking the couscous grains are not clumping.
2. Gently toss through almonds and coriander.
Yummy side dish. To turn it into a main dish simply add shredded cooked chicken, a tin of chick peas, cubes of roasted pumkin and toss through.
Gluten Free: no
Added Sugar: No
Lactose Free: yes