Couscous with Toasted Almonds and Sultanas

• 1/3 cup blanched slivered almonds
• 1 tablespoon olive oil
• 2 tablespoons minced shallot or sweet onion
• 1 large clove garlic, peeled and minced
• 1/3 cup sultanas or golden raisins
• 1 tablespoon chopped fresh parsley
• 2 cups chicken stock or broth
• ¾ cup plain couscous

Preheat the oven to 300 degrees. Place almonds in a baking pan and toast them just until they are fragrant and turn light brown. Remove them from the oven, transfer them to a plate, and set them aside to cool.

Preheat a medium saucepan over medium heat. Add olive oil, swirl to coat the bottom of the pan, and stir in minced shallot. Cook 1 minute to soften, then stir in garlic and sultanas and cook 1 minute more.

Add chicken stock, raise the heat to high, and bring it to a boil. When the stock comes to a boil, remove it from the heat and stir in couscous and chopped parsley. Cover and set it aside for 5 to 8 minutes or until all the liquid has been absorbed. Fluff the couscous with a fork and serve.

Yield: 4 to 6 servings