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Couscous With Currants

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 2/3 cup 157ml No-salt-added chicken broth

    2. 1/3 cup 78ml Uncooked couscous

    3. 1 teaspoon 5ml Olive oil

    4. 2 tablespoons 30ml Sliced green onions

    5. 1 Garlic - crushed

    6. 1/3 cup 20g / 0.7oz Seeded diced plum tomato

    7. 1/4 cup 40g / 1.4oz Drained canned chickpeas - (garbanzo beans)

    8. 2 tablespoons 30ml Currants or raisins

    9. 1 Ground cumin

    10. 2 tablespoons 30ml Chopped fresh parsley

    11. 2 tablespoons 30ml Lemon juice

    12. 1/4 teaspoon 1 1/3ml Pepper

    Instructions Jump to Ingredients ↑

    1. 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).

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