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Cilantro and Almond Couscous

Lemon chicken, an easy summertime dinner from the grill, becomes a bit more interesting when served atop a bed of almond couscous. The nice thing about couscous, which is eaten by just about everyone in North Africa and the Middle ... Read more

Total time: 15 minutes | Serves 4
  • 1 1/4 cups chicken broth or water
  • 1 cup couscous
  • 3 tablespoons butter
  • 2 tablespoons capers, drained
  • 3 tablespoons grated lemon zest
  • 1/2 cup slivered almonds
  • 3 plum tomatoes, seeded and diced
  • 1/4 cup chopped fresh cilantro

Step 1Bring the chicken broth or water to a boil in a small saucepan. Place the couscous in a large bowl and add the hot broth. Immediately cover the bowl with plastic wrap and let it steam for 5 minutes.

Step 2Melt the butter in a large skillet. Add the capers, lemon zest and almonds. Stir until the almonds turn a golden brown, about 5 minutes, then add the diced tomatoes and cilantro. Stir in the couscous.

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