Preheat the oven to 350°F (175°C). Spread slivered almonds in a single layer on a baking pan and toast for about 5 minutes until golden brown.

In a large skillet, melt 2 tablespoons of unsalted butter over medium-high heat. Add the chopped red onion and sauté for around 2 minutes until translucent. Add in 2 minced garlic cloves, cooking for an additional minute.

Pour in 2 cups of chicken or vegetable broth and season with salt and pepper. Bring to a rolling boil, then remove from heat.

Immediately add 1 ½ cups of durum wheat couscous to the boiling broth, stirring quickly. Cover and let sit for 10 minutes.

Fluff the couscous with a fork, stir in the toasted almonds, ½ cup of golden raisins, and parsley, mixing to combine.

Transfer to a serving dish and garnish with extra chopped parsley if desired. Serve warm.