Lemon Butter-Nut Couscous Recipe

Melt 2 tablespoons of butter in a saucepan. Toast 1/4 cup of almonds and 1/4 cup of pine nuts for a couple of minutes. Add 1 1/2 cups of chicken stock and lemon juice and bring to a boil. Add 1 1/2 cups of couscous, remove from heat, and cover for 5 minutes. Yield: serves 4 Notes: This is so simple and cooks so quickly.I like to add a bit of chopped parsley for color and taste after it's cooked.