Almond Citrus Couscous Recipe

Bring the water to a boil in a saucepan reduce heat to medium-low and stir in the savory parsley red pepper flakes and chicken bouillon granules until the granules dissolve. Pour in the couscous stir to combine and simmer until tender about 10 minutes. Cover and remove from heat. Let cool. Drain off any excess liquid remaining.

Place the cooled couscous in a salad bowl and lightly combine with lemon zest almonds celery onion tomato and olive oil. Season to taste with salt and black pepper before refrigerating until cold at least 1 hour.