Couscous With Honeyed Almonds And Lemon

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.

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Nutrient	Quantity
Total fats	54.5 g
Energy	481.78 kCal
Water	473.9052 g
Calcium, Ca	47.4 mg
Sodium, Na	9.48 mg
Fatty acids, total saturated 16:1 undifferentiated	0.327 g
Total lipid (fat)	54.5 g
Fatty acids, total saturated 16:0	3.5425 g
Choline, total	0.218 mg
Fatty acids, total saturated 18:0	0.9265 g
Ash	0.3318 g
Fatty acids, total saturated 18:1 undifferentiated	37.823 g
Copper, Cu	0.0332 mg
Fatty acids, total saturated 18:2 undifferentiated	9.483 g
Fatty acids, total polyunsaturated	9.483 g
Phytosterols	144.97 mg
Vitamin K (phylloquinone)	3.815 g
Fatty acids, total saturated	4.469 g
Fatty acids, total monounsaturated	38.0955 g
Vitamin E (alpha-tocopherol)	21.364 mg
Magnesium, Mg	9.48 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Honey	1 tablespoon	0	0	0
Lemon zest	2 teaspoons	0	0	0
Water	2 cups	0	0	0
Almond	0.25 cup	481.78	0	54.5
israeli couscous	1 package	0	0	0