I made this dish without the slivered almonds and fresh lemon rind, only because I didn't have any, and it was fabulous!! Found this recipe in my most recent Cooking Light magazine, Jan/Feb 2008.
1 1/2 c. fat-free, less-sodium chicken broth
1 c. uncooked couscous
1/3 c. dried cherries
1/4 c. toasted slivered almonds
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon extra virgin olive oil
1/2 teaspoon grated fresh lemon rind
1/4 teaspoon salt
1/4 teaspoon pepper
Bring chicken broth to a boil in a medium sauce pan over medium-high heat. Add couscous to broth, cover and remove from heat. Let couscous stand for 5 minutes. Uncover and fluff with fork. Stir in cherries, almonds, parsley, olive oil, lemon rind, salt and pepper. Stir well.
Yields 4 servings
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