1 1/2 c. chicken broth
1 tbsp. butter
2 tbsp. golden raisins
1 c. couscous
2 tbsp. toasted slivered almonds
1/4 tsp. ground pepper

Heat broth, butter and raisins to boiling. Stir in Couscous. Continue cooking according to package directions. Add almonds and pepper. Stirring with fork to fluff and break up any lumps. Serving suggestions: Serve with Byros and Squash and Tomato Saute.

Serves 4.