Couscous with Raisins and Almonds

  • Yield servings

Ingredients

1 cup fat-free, low-sodium chicken broth
1/4 cup golden or regular raisins
1/4 teaspoon ground cumin
1/8 teaspoon ground cinnamon
3/4 cup uncooked whole-wheat couscous
2 tablespoons snipped Italian (flatleaf) parsley
2 tablespoons sliced almonds, dry-roasted

Instructions

  1. In a medium saucepan, stir together the broth, raisins, cumin, and cinnamon. Bring to a boil over medium-high heat.
  2. Stir in the couscous. Remove from the heat. Let stand, covered, for 5 minutes.
  3. Add the parsley and almonds. Fluff with a fork.

Reprinted from the The New American Heart Association Cookbook, 8th Edition by American Heart Association. Copyright © 2010 by American Heart Association. Published by Clarkson Potter, a division of Random House, Inc.

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