A delightful couscous dish featuring sautéed vegetables and toasted almonds, perfect as a side or main course.
Bring the vegetable broth to a boil in a pot.
Using a lid helps the broth heat up faster.
Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes.
Fluff the couscous with a fork after resting to separate the grains.
Heat olive oil and butter in a sauté pan over medium heat.
Ensure the butter melts completely before adding other ingredients.
Add the onion and sauté until translucent, about 3 minutes.
Stir occasionally to prevent burning.
Add the garlic and bell pepper, and sauté until tender, about 5 minutes.
Cut the bell pepper into even pieces for uniform cooking.
Toast the almonds in a small dry pan until golden, about 2 minutes.
Keep an eye on the almonds as they can burn quickly.
Combine the couscous with the sautéed vegetables and toasted almonds. Mix well.
Mix gently to avoid breaking the couscous grains.
Garnish with fresh parsley and serve warm.
Serve immediately for the best flavor and texture.
