Heat oil in large, heavy saucepan over medium-high heat. Add tumeric, onion, and garlic; saute, 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 veggies, chives, lemon zest and juice. Season with salt and pepper.
Transfer to serving bowl, garnish with toasted almonds and serve.
Originally Submitted
7/31/2011
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