Couscous With Almonds And Parsley

From Bibby Gignilliat,Parties that cook

Yields 12 servings

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INGREDIENTS:

4 cups chicken or vegetable stock (can substitute water)
1 tablespoon kosher salt
2 cinnamon sticks
3 cups couscous (unflavored)
1/2 cup flat-leaf parsley, finely chopped
1/2 cup coarsely chopped pistachios or almonds
Parsley for garnish
Salt and pepper

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PREPARATION:

1. Bring stock/water, salt and cinnamon sticks to a boil.
   
2. Put the couscous in a 9”x13” baking pan. Carefully pour the hot stock/cinnamon broth into the pan. Stir; cover with plastic wrap, and let sit for 10 minutes.
   
3. Fluff with a fork, then re-cover and let sit another 10 minutes.
   
4. Right before serving add the chopped parsley and nuts. Garnish with parsley sprigs.