Ingredients

• 1/4 cup blanched slivered almonds
• 1 tablespoon honey
• 2 cups water
• 1 (8.8 ounce) package Israeli couscous
• 2 teaspoons lemon zest
• salt to taste

Instructions

1. Toast almonds in a skillet over medium heat until the nuts just began to brown. Stir in the honey making sure to coat the nuts. Spread the mixture on tin foil to cool; when the almonds have cooled completely break into small pieces.
2. Bring water to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and and simmer for 8 to 10 minutes, stirring occasionally until all the liquid has been absorbed. Remove from heat and stir in the almonds, lemon zest, and salt.