Reprinted with permission from “River Cottage Every Day” by Hugh Fearnley-Whittingstall, copyright 2009 (Ten Speed Press, a division of Random House, Inc.) Serves 4. Photo: Simon Wheeler, 2009, provided by Ten Speed Press.
Ingredients
1 cup blanched almonds
2 tablespoons canola or olive oil
1 large onion, finely chopped
2 garlic cloves, chopped
Sea salt and freshly ground black pepper
2 teaspoons ground cinnamon
1 1/2 cups couscous
2 tablespoons honey
About 2 1/4cups boiling water or stock
About 2 cups chopped cold cooked chicken
Zest of 1 lemon
A good squeeze or two of lemon juice
2 tablespoons chopped fresh parsley or mint
Directions
Put the almonds in a dry frying pan, and toast over medium heat, tossing occasionally, until golden brown. Let cool, then chop very coarsely.
Heat the oil in a small saucepan, add the onion, garlic and some salt and pepper, and cook gently for about 10 minutes, until softened. Add the cinnamon, then take off the heat and stir in couscous.
Stir the honey into the boiling water or stock until dissolved, then pour over the couscous (it should just cover it), and put a tight-fitting lid on the pan. Let stand for 10 minutes, until the couscous has absorbed all the liquid. Fluff with a fork, transfer to a bowl, and let cool. Toss the chicken pieces, almonds, lemon zest and lemon juice into the couscous and season to taste. Finish with a sprinkling of parsley or mint and a good grinding of black pepper.
