- 1 (14.5 ounce) can chicken broth
- 2 tablespoons water
- 2 tablespoons lemon juice
- 1 teaspoon grated lemon peel
- 1/2 teaspoon salt
- 1 (10 ounce) package couscous
- 2 cups frozen peas, thawed
- 1/2 cup slivered almonds, toasted
- 1 (4 ounce) jar diced pimientos, drained
- In a saucepan, bring the broth, water, lemon juice, peel and salt to a boil. Stir in couscous and peas. Cover; remove from the heat and let stand for 5 minutes. Stir in almonds and pimientos.