Yield: 8 servings. 1 1/2 cups couscous 1/4 cup slivered almonds 2 cups vegetable or chicken stock 2 stalks celery, diced 1/8 tsp. salt 1/8 tsp. pepper pinch of ground cumin pinch of cayenne pepper 1/2 cup California raisins Heat a large nonstick skillet over moderate heat. Add the couscous and toast the grains, stirring or shaking the pan frequently, until grains become brown and fragrant. Transfer to a plate. Add the almonds to the hot skillet and toast them in the same way, stirring ...

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