Vegetable Broth (2 1/4 cups)
Coucous (2 cups)
Sautee garlic and almonds in olive oil for a few minutes.
Bask in the garlicky glory.
Add Paprika and stir until garlic is golden brown.
Pour veggie broth and bring to a boil.
Take pot off the heat and add couscous.
Stir couscous and broth together until wet and combined then cover.
Let sit for 5 minutes.
Fork and fluff. Texture must be bouncy and light.
Serve warm, right away or keep refrigerated and eat throughout the week.