Southern Living JULY 2007
1. Heat 1/4 cup slivered almonds in a small nonstick skillet over medium-low heat, stirring often, 2 to 4 minutes or until toasted.
2. Bring 3 cups water to a boil in a medium saucepan; add tea bags, and remove from heat. Cover and steep 5 minutes. Remove and discard tea bags, without squeezing. Stir in butter and salt. Bring tea mixture to a boil; stir in couscous. Cover and cook 2 more minutes or until liquid is absorbed; remove from heat. Let stand, covered, 5 minutes.
3. Fluff couscous with a fork, and stir in almonds, raisins, and Moroccan Dressing until well blended.
Note: For testing purposes only, we used Fantastic World Foods Organic Whole Wheat Couscous.
Note: Nutritional analysis includes dressing.
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