DIRECTIONS
- Heat oil in a large, heavy saucepan over medium-high. Add turmeric, onion, and garlic; sauté, stirring often, until onion is tender and golden, about 5 minutes. Stir in stock; bring to boil. Add couscous; stir to blend.
- Remove saucepan from heat; cover and let stand 10 minutes. Stir in peas, chives, and lemon zest and juice. Season with salt and pepper.
- Transfer mixture to a serving bowl, garnish with toasted almonds, and serve.