Couscous with Pistachios and Currants October 1, 2014 by Jill Foucre Leave a Comment Couscous with Pistachios and Currants 2014-10-01 09:25:47 Print 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. By Paul Lindemuth Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/