Almond Raisin Couscous

Toast the almond kernels in a frying pan without fat until light brown, set aside.

In a wide saucepan, heat half the oil and toast the raisins in it over medium heat until they plump up. Add to the almond kernels form.

In the saucepan, bring the water to a boil with the salt and the remaining oil. Remove from the heat, add the couscous and let it swell for 5-10 minutes. Add the butter, almonds and raisins and mix with 2 forks.

Serve with the Henderl-Tagine M’Hammar. Delicious!

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