Couscous with Raisins and Almonds

  • Yield: servings


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


  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.