- 1 C. whole wheat couscous
- 1/4 C. Thai yellow curry sauce
- 1 C. chicken broth
- 1/2 C. slivered almonds
- 1/4 C. sliced green onions
Heat yellow curry sauce and chicken broth in a medium saucepan. When mixture boils, stir in couscous. Cover and remove from heat. Let stand for 5 minutes. Fluff with a fork, stir in almonds and green onions, and serve.