Melt the butter in a large skillet. Add the capers, lemon zest and almonds. Stir until the almonds turn a golden brown, about 5 minutes, then add the diced tomatoes and cilantro.

Lemon chicken, an easy summertime dinner from the grill, becomes a bit more interesting when served atop a bed of almond couscous. Couscous Just the Thing for Chick-Chick - Los Angeles Times ...

Yield: 4 to 6 servings 2 cups water; Generous pinch saffron threads; 1 teaspoon kosher salt; 2 cups plain couscous; 1 tablespoon extra-virgin olive oil; Minced zest of 1 orange and 2 lemons ...

1 cup Israeli couscous. 1 cup filtered water. 3 Tbsp. extra-virgin olive oil. 1/2 lb. haricots verts (thin French green beans), cut into 1/8-inch pieces ...

Almond Couscous. 1 1/2 c couscous 1 1/2 c water 1/4 c olive oil 1/2 c almonds, sliced 1/2 c chopped cilantro Salt and pepper to taste. Place water in a small Dutch oven and bring to a boil over ...

Directions. Season chicken with salt and pepper. Add 3 tablespoons oil to a Dutch oven over medium-high heat. Working in batches, sear chicken skin-side down until golden, about 5 minutes.

Add the couscous and stir into the liquid. Turn off the heat, add the oil, cherries, almonds, lemon juice, salt and pepper. Cover tightly and let sit on the burner 10 minutes.

1 cup low-sodium chicken broth 1 cup couscous 1/4 cup currants 1/4 cup toasted slivered almonds Pinch of kosher salt and freshly ground pepper Stir in couscous. In small saucepan, bring broth to a ...

Ready for toastingEllen Clifford McGuire Israeli couscous is on the menu. Last week, just a few days after Thanksgiving, I found myself in charge of making a couscous dish that would please young ...

Pour 2 cups boiling water over the couscous; cover and let stand for 5 minutes. Boil the peas in 1/2 cup water for 1 minute. Drain the peas, reserving 1/4 cup of the water.