LEMON AND PARSLEY COUSCOUS SALAD

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SERVES 4-6

2 tbsp unsalted butter

2 garlic cloves,minced

2 cups couscous

1 cup water

1 cup chicken broth

Salt and pepper

1 cup sliced almonds,toasted

6 tbsp extra virgin olive oil

1/4 cup chopped fresh parsley

4 scallions,sliced thin

3 tbsp lemon juice

  1. Melt butter in medium saucepan over medium high heat.Stir in garlic and cook until fragrant, about 30 seconds. Add couscous and cook, stirring frequently, until grains begin to brown, about 5 minutes.
  2. Add water, broth, and 1 tsp salt; stir briefly to combine, then cover and remove pan from heat. Let stand until liquid is absorbed and couscous is tender, about 7 minutes. Uncover and fluff couscous with fork.
  3. Whisk almonds, oil, parsley, scallions, and lemon juice together in large bowl. Stir in couscous until well combined. Season with salt and pepper to taste, and serve

 

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