Ingredients Jump to Instructions ↓

  1. 1 bunch(es) green onions 2 tablespoon(s) margarine or butter 3 cup(s) Israeli (pearl) couscous 2 cup(s) water 1 cup(s) chicken broth 1/4 teaspoon(s) ground allspice Salt and pepper 3/4 cup(s) walnuts , toasted and chopped 1/2 cup(s) currants 1/2 cup(s) loosely packed fresh mint leaves , chopped

Instructions Jump to Ingredients ↑

  1. Cut white and light-green portion of green onions into 1/2-inch pieces. Thinly slice dark-green portions; set dark-green onion slices aside separately from 1/2-inch pieces. In 4-quart saucepan, heat margarine on medium until melted. Add white and light-green onion pieces, and cook 3 minutes or until beginning to soften. Add couscous and cook 7 to 9 minutes or until most grains are browned, stirring couscous frequently. Add water, broth, allspice, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper to couscous; heat to boiling on high. Reduce heat to low; cover and simmer 8 to 10 minutes or until liquid is absorbed and couscous is tender but still slightly chewy. Remove couscous from heat. Stir in toasted walnuts, currants, chopped mint leaves, and reserved sliced green onions. Makes about 6 1/2 cups couscous.


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