1 (16-ounce) can fat-free, less-sodium chicken broth
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh oregano
1/4 teaspoon salt
1/8 teaspoon black pepper
2 garlic cloves, minced
1 1/3 cups uncooked couscous
How to Make It
Preheat oven to 350°.
Place the hazelnuts on a baking sheet. Bake at 350° for 15 minutes, stirring once. Turn nuts out onto a towel. Roll up towel, and rub off skins. Chop nuts, and set aside.
Bring chicken broth and the next 6 ingredients (broth through garlic) to a boil in a medium saucepan, and gradually stir in the couscous. Remove from heat; cover couscous and let stand 5 minutes. Fluff couscous with a fork. Stir in the hazelnuts.