Friday, September 21, 2007

Almond Couscous

1/2 cup chicken broth
1/2 cup dry white wine
1/2 tsp kosher salt
3/4 cup plain dry couscous
2 T heavy cream
1/4 cup slivered almonds, toasted

Bring broth, wine and salt to a boil; stir in the couscous. Cover and remove from heat and let steam for 5 minutes.

Finish with cream and fluff with a fork. Stir in almonds.

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