1 c. couscous
1 1/2 c. clear chicken stock
2 tbsp. butter
1 pkg. slivered almonds
3 handfuls raisins

Cook 1 cup couscous in 1 1/2 cups clear chicken stock. Add 2 tablespoons butter and cook for 5 minutes. Remove from heat. While couscous is cooking, toast slivered almonds until lightly brown. Prior to serving, add toasted almonds and sprinkle in raisins. Serve warm.