Couscous is quite possibly the ideal side: easy, quick, nutritious, and, when made well, flavorful too. The combination of almonds and herbs in this version gives it a decidedly Middle Eastern slant that’s a great complement to roasted pork, lamb, or grilled fish.
- 3 cups dry couscous
- 3 cups water
- 1/2 cup olive oil
- 1 cup roasted, salted whole almonds, coarsely chopped
- 3/4 cup coarsely chopped fresh cilantro
- 1/4 cup coarsely chopped fresh mint leaves
1Place couscous in a large bowl; set aside. Place water in a small saucepan and bring to a boil over high heat.
2Pour water over couscous, cover with plastic wrap or a plate, and let stand, tightly covered, until water is absorbed, about 5 minutes.
3Stir in olive oil and season to taste with salt and freshly ground black pepper. Stir in almonds, cilantro, and mint until evenly combined.
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