Ingredients

• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon turmeric
• 1 cup minced onion
• 3 garlic cloves, minced
• 1 1/2 cups vegetable stock
• 1 1/4 cups whole wheat or plain couscous (one 7.6-ounce box)
• 2 cups frozen petite peas, thawed
• 1/2 cup minced fresh chives
• Zest and juice of 1 lemon
• Kosher salt and freshly ground black pepper
• 1/3 cup sliced almonds, toasted (for garnish)

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Instructions

1. Heat oil in a large heavy saucepan over medium-high heat. Add turmeric, onion, and garlic; sauté, stirring often, until onion is tender and golden, about 5 minutes. Stir in stock; bring to a boil. Add couscous and stir to blend. Remove saucepan from heat; cover and let stand 10 minutes. Stir in peas, chives, and lemon zest and juice. Season to taste with salt and pepper.
2. Transfer couscous to a serving bowl, garnish with almonds, and serve.