In a saucepan, brown the almonds in butter and oil over high heat. Add sweet pepper and green onions. Lower to medium heat and cook 6 more minutes, stirring frequently. Add orange juice, turmeric, cayenne pepper, salt and pepper. Bring to a boil. Add couscous and raisins. Cover and remove from burner. Cool until all liquid is absorbed. Break couscous up with a fork and serve.

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1 cup (250 mL) slivered almonds 1 Tbsp. (15 mL) butter 1 Tbsp. (15 mL) extra virgin oil 1 sweet red pepper, chopped 2 green onions, chopped 2 cups (500 mL) orange juice 1/4 tsp. (1 mL) turmeric 1/4 tsp. (1 mL) cayenne pepper Salt and pepper to tatse 2 cups (500 mL) fine wheat granule (couscous) 1/4 cup (60 mL) raisins