Couscous with currants, dried apricots and pine nuts
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Couscous |
| 4½ | cup | Boiling water or chicken broth |
| ¾ | cup | Dried currants |
| 1 | cup | Dried apricots, diced |
| ¾ | cup | Toasted pine nuts |
| Zest of a lemon | ||
| Juice of 1/2 lemon | ||
| ¼ | cup | Olive oil |
| Salt and pepper | ||
| Cayenne, to taste | ||
| 5 | Scallions, thinly sliced (5 to 6) | |
| ¾ | cup | Fresh mint leaves, finely sliced |
Directions
In a large bowl combine couscous and boiling water. Cover with plastic wrap and allow to steam for 5 minutes. Fluff couscous with a fork, breaking apart clumps with fingertips. Stir in currants, apricots, and pine nuts and set aside. In a small bowl whisk together the zest, juice, olive oil, salt, pepper and cayenne. Drizzle mixture over the couscous and toss to combine.
Couscous can be made up to this point 1 to 2 days in advance. Store in an airtight container and refrigerate. Stir in the scallions. Transfer to a serving platter and garnish with mint.
Yield: 10 to 12 servings
NOTES : Cooking Live Recipe by: Cooking Live Show #CL8837 Posted to MC-Recipe Digest V1 #523 by Angele Freeman <jfreeman@...> on Mar 19, 1997
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