3 T Golden raisins
2 T roasted almonds (chopped)
3/4 c pearl couscous
water
s&p to taste
1. Cook couscous in boiling salted water per directions. Cook uncovered 7-8 minutes. Drain & return to pot.
2. Drizzle with evoo. Season with salt & pepper. Add almonds & raisins.
(Cook's note: This is a Blue Apron recipe that was served with fish. I've always like regular couscous, and this was the first time I had ever had Israeli or pearl couscous. All of us devoured this and it will now become a staple in my pantry and a keeper recipe in our house! Even those who don't eat raisins and who aren't fond of nuts in their food....really liked this recipe!)
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