Print
Email
Add a photoServings: 1
Ingredients
- 1/2 c. Currants
- 1 1/2 c. Chicken broth
- 2 Tbsp. Butter
- 1 c. Couscous
- 3 Tbsp. Lemon juice
- 2 pch cinnamon
- 6 Tbsp. Extra virgin olive oil
- 1/2 c. Sliced scallions
- 1/2 c. Pistachios
- 2 Tbsp. Parsley
Directions
- In a small bowl, cover currants with warm water. Let sit and plump for 15 min. Heat the chicken broth and butter to a boil. Stir in the couscous. Remove from the heat and let stand, covered, for 5 - 10 min. Meanwhile, make the dressing: whisk together the lemon juice, cinnamon and extra virgin olive oil. When the couscous is done, transfer it to a bowl and break up the lumps with a fork. Drain currants and add in to the couscous. Stir in the scallions, pistachios and parsley. Toss the couscous with the dressing and serve.
- Yield: 4 servings
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
