This colorful dish is filled with texture and flavor from leafy parsley, crunchy almonds, sweet and chewy raisins, and grainy couscous. This healthy pilaf can work as a side dish or a base for a protein like chicken or lamb kebabs. If you want to switch this recipe up, you can swap dried cherries or cranberries for raisins and vegetable broth for chicken broth for a vegetarian option. Because couscous cooks so quickly, this 15-minute dish is ideal for busy weeknights or last-minute summer get-togethers. A tip from the Test Kitchen: Fluffing the couscous with a fork is very important because it has the tendency to clump together.
2 tablespoons unsalted butter
1 1/4 cups lower-sodium chicken broth
1 cup uncooked couscous
3/4 cup golden raisins
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup slivered almonds, toasted
1/3 cup chopped fresh flat-leaf parsley
1/4 cup thinly sliced red onion (from 1 small onion)
How to Make It
Heat butter in a small saucepan over medium-high. Add broth; bring to a boil. Stir in couscous, raisins, salt, and pepper; cover and remove from heat. Let stand 5 minutes. Fluff couscous with a fork, and stir in almonds, parsley, and red onion.
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