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Couscous With Currants

Cuisine: Italian
Type: Pasta
Serves: 2 people

Recipe Ingredients

2/3 cup 157mlNo-salt-added chicken broth
1/3 cup 78mlUncooked couscous
1 teaspoon 5mlOlive oil
2 tablespoons 30mlSliced green onions
1   Garlic - crushed
1/3 cup 20g / 0.7ozSeeded diced plum tomato
1/4 cup 40g / 1.4ozDrained canned chickpeas - (garbanzo beans)
2 tablespoons 30mlCurrants or raisins
1   Ground cumin
2 tablespoons 30mlChopped fresh parsley
2 tablespoons 30mlLemon juice
1/4 teaspoon 1.3mlPepper

Recipe Instructions

Bring chicken broth to a boil in a medium saucepan; stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork; set aside.

Heat oil in a medium nonstick skillet over medium-high heat. Add the green onions and garlic; sautee1 minute. Add hot cooked couscous, tomato, and next 3 ingredients; cook 2 minutes or until thoroughly heated. Remove from heat, and stir in parsley and remaining ingredients. Yield: 2 servings (serving size: 3/4 cup).

Cooking Light, Jan/Feb 1995, page 110


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