Ingredients
¼cupextra virgin olive oil
1shallot
¾cupcouscous
1cupchicken stock,or canned low sodium broth
2tbspdried currants
1chicken,roasted
½cupflat leaf parsley leaves
¼cupalmonds,salted, roasted
3tbsplemon juice,fresh
salt and freshly ground pepper
Preparation
In a small saucepan, heat 1 tablespoon of the olive oil. Add the shallot and cook over high heat, for 1 to 2 minutes, until lightly browned.
Stir in the couscous. Add the stock and currants and bring to a boil.
Cover the saucepan, remove from the heat and let stand for 5 minutes.
Fluff the couscous with a fork and transfer it to a large bowl. Add the chicken, parsley, almonds, lemon juice and the remaining 3 tablespoons of olive oil.
Season with salt and pepper, toss well and serve. Enjoy!
