Not only is this dish delicious, it’s so nice to look at, packed with protein, and you can make it really fast.
Preheat oven to 350 degrees and lay out 1/2 C slivered almonds in a shallow dish. Toast in the oven for about 10-12 minutes, stirring halfway through.
In a medium pot, boil 2 C. water. Add 1 tsp. Kosher salt and 1.5 C. Israeli Pearl Couscous. Turn down to low-medium heat, cover, and simmer for about 8-10 minutes. Remove from heat and add 1 tsp. extra virgin olive oil. Let it set until it reaches room temperature (I put it in the fridge because I ran out of time).
In a small bowl, juice one small lemon (about 2 tsp. juice), removing seeds. Slice one scallion thinly and add to lemon juice. Add 1 tsp. Extra Virgin Olive oil and 1/2 C. craisins (cranberry raisins). On a side note, my husband said he wished I used regular raisins instead of craisins, he said they were too tart for his liking. I REALLY liked the craisins. I would just do whatever you think you’d like more. It is a totally different dish using one over the other. After you remove the toasted almonds from the oven, add those to the bowl and combine. Add this to the couscous and stir to combine. Top with freshly ground black pepper & serve.
1/2 C. Slivered Almonds, Toasted $1.00
2 C. Water
1 tsp. Kosher Salt
1 1/2 C. Israeli Pearl Couscous $1.79
2 tsp. EVOO, divided
2 tsp. lemon juice $.20
1 scallion, sliced thinly
1/2 C. Craisins $1.19
Fresh Ground Black Pepper