3/4 cups Uncooked Whole-Wheat Couscous 1 tablespoons Olive Oil 1 teaspoon Ground Cumin 1 cup low sodium Chicken Broth 2 tablespoons fresh Cilantro Leaves chopped (keep a few big leaves for garnish) 3 tablespoons fresh Italian Flat Leaf Parsley leaves, chopped 3 tablespoons Fresh Mint Leaves chopped (keep a few leaves for garnish) 2 tablespoons Feta Cheese 2 tablespoons sliced unsalted, dry toasted Almonds 1/2 teaspoon Sea Salt (to taste) 1/2 teaspoon Freshly Ground Black Pepper (to taste)
Place Whole-Wheat Couscous in a bowl with 1/2 a teaspoons of Lemon Juice, 1-tablespoon Olive Oil and Cumin. Pour the boiling stock onto the Couscous and season with Sea Salt and Freshly Ground Black Pepper. Cover the Couscous and allow it to sit in a warm place for 10 minutes until the liquid has been absorbed. Fluff it up with a fork. Stir the chopped herbs into the Couscous. Taste and adjust seasoning and Lemon at this time. Top each serving with 1 teaspoon of crumbled Feta and unsalted dry toasted Almond slivers broken up a little just before serving.