A great dish served hot or cold, for any occasion.
1 package couscous
â…“ cup slivered almonds
3 Tbsp olive oil
20 cherry tomatoes, halved
Â½ red pepper, diced
Â½ red onion, diced
Â½ cup dried cranberries
Cook couscous. Place in a large bowl and set aside.
Toast almonds in a small non-stick pan for 5 minutes, stirring occasionally, or until almonds get golden brown. Set almonds aside.
Add olive oil to couscous bowl and mix well. Add tomatoes, red pepper, onion, dried cranberries, and toasted almonds. Mix well and serve.