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Couscous with Pistachios and Currants
Ingredients
- 4 T. unsalted butter
- 3 cups chicken broth
- 2 cups couscous
- 1 cup dried currants, soaked in hot water for 15 minutes and drained
- 1 cup thinly sliced scallions
- 1 cup shelled pistachio nuts, toasted lightly and finely chopped
- 3 T. flat leaf parsley, finely chopped
- freshly ground black pepper
- 1⁄4 cup freshly squeezed lemon juice
- 1⁄4 teaspoon cinnamon
- 3⁄4 cup olive oil
Instructions
- In a saucepan combine the butter and the chicken broth and bring to a boil over medium-high heat.
- Stir in the couscous. Remove the pan from the heat and allow the mixture stand, covered, for 5 minutes.
- Transfer the couscous to a large bowl and break up any lumps with a fork. Stir in the currants, scallions, pistachios and parsley. Season with salt and pepper to taste.
- In a small bowl whisk together the lemon juice, cinnamon, and olive oil. Drizzle the dressing over the couscous. Taste and adjust seasonings if necessary.
- Spoon into bowls and serve.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/