Ingredients
1 box plain couscous
3 6" ribs of celery cut into 1/4" dice
1 medium red pepper cut into 1/4" dice
4 ounces of sliced almonds, toasted
4-5 scallions trimmed and cut into 1/4" dice
1 15 3/4 ounce can chicken broth
1 1/4 cup white wine
Kosher salt and pepper
Parsley
Preparation
Combine chicken stock, white wine, celery, red pepper and scallions bring to a low boil. Turn off the heat, add the couscous and stir. Cover the pan and let stand for 5 minutes. After 5 minutes, add toasted almonds and fluff with a fork. Season to taste with salt and pepper. Garnish with parsley before serving.
