Saffron Couscous with Figs and Almonds

Couscous- the food so nice they named it twice.

This side dish is my new favorite. It will go with just about anything. The figs give it a nice Mediterranean feel, but you could substitute dried apricots if you prefer.

2 TBS olive oil

2 TBS butter

2 ½ cups of Israeli Couscous

2 cups chicken stock

1 pinch of Saffron

½ cup dried figs diced

½ yellow onion diced

¼ cup slivered almonds toasted

Salt and pepper

Put saffron in chicken stock and set aside. In a medium saucepan heat olive oil and butter on medium high heat. Once all of the butter is melted sauté onions until tender. Add figs and sauté for 3 minutes. Strain the chicken broth and add to pan. Increase heat to high and bring liquid to a boil. Once the liquid reaches a boil add the couscous stir and cover. Reduce heat to simmer and simmer until liquid is absorbed (about 8-10 minutes) stir occasionally. Remove from heat and stir in the almonds.

Enjoy!