Fresh herbs make this a light, refreshing accompaniment to the shrimp.
- 1/4 cup chopped fresh mint
- 1 ½ cups couscous
- 1 14 oz can chicken broth
- 1/4 cup chopped fresh Italian parsley
- 1/4 cup sliced almonds, toasted
In a large pot bring the chicken broth to a boil. Place the couscous in a heat resistant large bowl. When the broth comes to a boil, pour over couscous and let stand until the liquid is fully absorbed. The couscous will become thick and fluffy. This should take about 10-15 minutes. Fluff the couscous and let cool slightly.
While still warm mix in the parsley and mint. Set aside while you make the rest of the meal.
Before serving toss in the almonds and season with salt and pepper.