Ingredients

Instructions

  1. Heat 1 1/2 cups of the chicken stock and 1 tablespoon of butter in a medium pot with a tight-fitting lid.
  2. Bring to a boil.
  3. Once boiling, add the couscous, cinnamon, peas and salt and pepper to taste. Stir quickly to mix and take pan off the heat.
  4. Let couscous stand covered for 5 minutes.
  5. Fluff with a fork and stir in toasted almonds, parsley and mint.
  6. Enjoy!