Vegan Classic Couscous

Total time25 min

Prep time10 min

Cook time5 min

4.7

(4)

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Ingredients

4 servings

1 ½ cups low-sodium chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
2 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
½ tsp ground cumin
¼ tsp ground cinnamon
¼ tsp ground turmeric
½ tsp salt
¼ tsp black pepper
1 ½ cups couscous
¼ cup sliced almonds
1 tbsp olive oil
3 tbsp fresh flat-leaf parsley, finely chopped
1 tsp lemon zest
1 tbsp fresh lemon juice

Instructions

1
Heat the olive oil in a small skillet over medium heat. Add the sliced almonds and cook, stirring frequently, until golden and fragrant, about 3–4 minutes. Watch closely, as they can brown quickly. Transfer to a plate and set aside.
2
Combine the chicken broth, butter, cumin, cinnamon, turmeric, salt, and black pepper in a medium saucepan. Bring to a full boil over medium-high heat.

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