Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4

How to Make It

Step 1    

In a small saucepan, heat 1 tablespoon of the olive oil. Add the shallot and cook over high heat until lightly browned, 1 to 2 minutes. Stir in the couscous. Add the stock and currants and bring to a boil. Cover the saucepan, remove from the heat and let stand for 5 minutes.

Step 2    

Fluff the couscous with a fork and transfer it to a large bowl. Add the chicken, parsley, almonds, lemon juice and the remaining 3 tablespoons of olive oil. Season with salt and pepper, toss well and serve immediately.

You May Like

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5