raspberry almond couscous
i based this sidedish off a recipe i saw on everyday italian.
i browned the couscous in extra virgin olive oil for a few minutes, then added chicken stock. removed it from the heat. let it cool, then added toasted almonds, chopped basil and mint. i garnished with raspberries. i suggest fresh or dried raspberries. i used frozen ones, which wasn't as good as i hoped.