Couscous With Currants

Recipe Ingredients

2/3 cup	157ml	No-salt-added chicken broth
1/3 cup	78ml	Uncooked couscous
1 teaspoon	5ml	Olive oil
2 tablespoons	30ml	Sliced green onions
1		Garlic - crushed
1/3 cup	20g / 0.7oz	Seeded diced plum tomato
1/4 cup	40g / 1.4oz	Drained canned chickpeas - (garbanzo beans)
2 tablespoons	30ml	Currants or raisins
1		Ground cumin
2 tablespoons	30ml	Chopped fresh parsley
2 tablespoons	30ml	Lemon juice
1/4 teaspoon	1.3ml	Pepper

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).

Source:
Cooking Light, Jan/Feb 1995, page 110

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