Couscous With Pistachios, Scallions And Currants
Serves: 3
Brad Rosenbaum
1 January 1970
Based on User reviews:
45
Spice
51
Sweetness
43
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Currants1.5 cups
Chicken Broth2 tbsps
Butter1 cup
Couscous3 tbsps
Lemon Juice2 pinches
Cinnamon6 tbsps
Olive Oil1 cup
Scallions (sliced)1 cup
Pistachio2 tbsps
ParsleyDirections:
1
In a small bowl, cover currants with hot water
2
Let sit and plump for 15 minutes
3
In a saucepan heat the chicken broth and butter to a boil
4
Stir in the couscous
5
Remove from the heat and let stand, covered, for 5 to 10 minutes
6
Meanwhile, make the dressing: whisk together the lemon juice, cinnamon and olive oil
7
When the couscous is done, transfer it to a bowl and break up the lumps with a fork
8
Drain currants and add to the couscous
9
Stir in the scallions, pistachios and parsley
10
Toss the couscous with the dressing and serve