A delightful couscous dish infused with citrus and almond flavors, perfect for a quick and flavorful side.
Heat the chicken broth in a medium saucepan until it reaches a boil.
Using low-sodium broth allows you to control the saltiness of the dish.
Add the couscous and butter to the boiling broth, stir briefly, then cover the saucepan and remove it from heat.
Letting the couscous steam covered ensures it absorbs all the liquid evenly.
Let the couscous sit covered for 5 minutes to absorb the broth.
Avoid uncovering the saucepan during this time to keep the steam trapped.
Fluff the couscous with a fork to separate the grains.
Fluffing with a fork prevents the couscous from clumping together.
Mix in the almonds, cilantro, orange zest, and salt, stirring gently to combine.
Adding the ingredients while the couscous is still warm helps meld the flavors together.
Serve the couscous warm as a side dish or enjoy it on its own.
Garnish with additional cilantro or a sprinkle of orange zest for a vibrant presentation.
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