How to make
Boil the couscous in the vegetable broth.
Crush the almonds in a mortar and toast them briefly in a non greased pan. When the nuts are toasted, add the butter, salt and fry them. Add a teaspoon of smoked paprika and a tablespoon of sweet paprika.
Stir and remove the almond butter from the heat.
Chop the fresh basil leaves. Grate the parmesan cheese on a coarse grater. Strain the couscous in a colander and transfer it into the pan with the butter and almonds.
Return the pan back onto the heat. Stir, add the Parmesan and stir again until the couscous has absorbed the flavored butter and the cheese has melted.
At the end, sprinkle the couscous with the fresh basil and serve.
The couscous with butter and basil is very tasty.
