GF Citrus Couscous

1 tablespoon coconut oil
1 cup slivered almonds
2 cups chicken stock
Zest of 1 lemon or orange
2 cups gluten free Israeli couscous (potato / tapioca derived)

Place a medium saucepan over medium heat with the oil.
Add the nuts to the melted oil and toast until golden brown, 4-5 minutes.
Add the stock and zest of the lemon or orange to pot and bring the liquid up to a bubble.
Stir in the couscous, cover the pan and remove from heat. Let couscous sit for 5 minutes, then fluff with a fork and serve.

We serve this with spiced chicken with dates and butternut. Yum!