2 tablespoons butter
1/4 cup slivered almonds
1 cup uncooked couscous
1 (14-ounce) can fat-free, less-sodium chicken broth
1/2 cup coarsely chopped orange sections
1/4 cup pomegranate seeds
3 tablespoons chopped fresh parsley
1/4 teaspoon salt
Melt butter in a large stainless steel skillet over medium-high heat. Add almonds; saut? 2 minutes or until almonds are toasted and butter is lightly browned.
Add couscous; cook 1 minute, stirring constantly. Remove from heat.
Bring broth to a boil in a medium saucepan over high heat. Gradually add broth to couscous mixture in pan; cover and let stand 5 minutes.
Fluff with a fork. Stir in oranges, pomegranate seeds, parsley, and 1/4 teaspoon salt.
from Cooking Light