This is a super easy side dish that has some middle eastern flair. Dad spent some time in Morocco during World War II. I wonder if he ever tried Moroccan food while he was there?
Ingredients:
1 1/2 cups couscous
2 cups low sodium chicken stock
4 tablespoons unsalted butter
1/4 teaspoon cinnamon
1/4 cup roughly chopped pistachios
1/2 cup roughly chopped toasted almonds
salt and pepper to taste
Directions:
Bring the chicken stock to a boil.
Pour the chicken stock on top of the couscous and cover, letting it steam for 5 minutes. Uncover and fluff with fork.
Add in the butter, cinnamon, pistachios, almonds and salt and pepper to taste.
Fluff with a fork until the butter has melted
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