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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I got this recipe from the Rachel Ray Show. I make it with Pork Chops With Cherry Pan Sauce - a great combination that my family loved - my almost 14 year old daughter actually ate everything on her plate!! ;) Love or hate RR, Don't knock it till you try it. Ingredients:
2 cups chicken stock |
1 1/2 cups couscous |
2 teaspoons ground cinnamon |
1 (10 ounce) package frozen peas, defrosted |
1/4 cup slivered almonds, toasted |
1/4 cup flat leaf parsley, chopped (about a handful) |
4 sprigs fresh mint, leaves removed and chopped |
1 tablespoon butter |
sea salt |
ground black pepper |
Directions:
1. Heat 1 1/2 cups of the chicken stock and 1 tablespoon of butter in a medium pot with a tight-fitting lid.
2. Bring to a boil.
3. Once boiling, add the couscous, cinnamon, peas and salt and pepper to taste. Stir quickly to mix and take pan off the heat.
4. Let couscous stand covered for 5 minutes.
5. Fluff with a fork and stir in toasted almonds, parsley and mint.
6. Enjoy!
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