- 1/2 cup onion
- 1/2 cup red bell pepper
- 1/2 cup zucchini
- 1/2 cup kalamata olives; pitted
- 2 tablespoon olive oil
- 1-1/2 cup dry pearl couscous; 8 ounces
- 1 cup chicken broth
- 3/4 cup Water
- salt to taste
- 1/4 cup sliced almonds; toasted
Mince onion, bell pepper, zucchini and olives in a food processor.
Heat oil in large saucepan over medium-high until it shimmers. Stir in
couscous and fry until it begins to brown, 2 minutes.
Add broth and water; bring to a boil, cover, reduce heat to medium-low and
simmer couscous until al dente, 10-15 minutes. Off heat, stir in
vegetables; season with salt. Stir in almonds just before serving.