I often serve this alongside baked or roasted chicken.
1/2 cup chicken broth
1/2 cup dry white wine (I substitute white grape juice)
1/2 teaspoon kosher salt
3/4 cup plain dry couscous
2 tablespoons heavy cream
1/4 cup slivered almonds, toasted
Bring broth, wine, and salt to a boil; stir in the couscous.
Cover, remove from heat, and let steam 5 minutes. Finish with cream and fluff
with a fork. Stir in almonds.
For a printable version of this recipe, go here.