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1 box plain couscous 3 - 6 inch ribs of celery, cut into 1/4 inch dice 1 medium red pepper, cut into 1/4 inch dice 4 ounces sliced almonds, toasted 4 - 5 scallions, trimmed and cut into 1/4 inch dice 1 - 15 3/4 ounce can chicken broth 1 1/4 cup white wine salt and pepper Combine chicken stock, white wine, celery, red pepper, and scallions in a saucepan. Bring to a low boil. Turn off the heat. Add the couscous and stir. Cover the pan and let stand for five minutes. After the five minutes, add the toasted almonds and fluff with a fork. Season to taste with salt and pepper. Serves 4 to 6 Jessica