A delightful and aromatic couscous dish infused with spices and citrus, perfect for a flavorful side or light meal.
Heat a large skillet over medium heat and toast the sliced almonds until golden brown, stirring frequently.
Keep an eye on the almonds as they toast quickly and can burn easily.
Add a drizzle of oil to the skillet and sauté the chopped onion and diced green bell pepper until softened.
Cook the vegetables until they are just tender to retain some texture.
Pour in the orange juice and add the cinnamon stick, cloves, turmeric, salt, and black pepper. Bring the mixture to a gentle boil.
Stir well to ensure the spices are evenly distributed in the liquid.
Stir in the couscous and raisins, then cover the skillet with a lid and remove from heat.
Ensure the couscous is fully submerged in the liquid for even cooking.
Let the couscous sit covered for 5 minutes to absorb the liquid.
Avoid uncovering the skillet during this time to retain the steam.
Fluff the couscous with a fork and sprinkle with chopped green onions before serving.
Fluffing the couscous helps separate the grains for a light texture.
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