Couscous with Pistachios and Currants

Couscous with Pistachios and Currants
  1. 4 T. unsalted butter
  2. 3 cups chicken broth
  3. 2 cups couscous
  4. 1 cup dried currants, soaked in hot water for 15 minutes and drained
  5. 1 cup thinly sliced scallions
  6. 1 cup shelled pistachio nuts, toasted lightly and finely chopped
  7. 3 T. flat leaf parsley, finely chopped
  8. freshly ground black pepper
  9. 1⁄4 cup freshly squeezed lemon juice
  10. 1⁄4 teaspoon cinnamon
  11. 3⁄4 cup olive oil
  1. In a saucepan combine the butter and the chicken broth and bring to a boil over medium-high heat.
  2. Stir in the couscous. Remove the pan from the heat and allow the mixture stand, covered, for 5 minutes.
  3. 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.
  4. 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.
  5. Spoon into bowls and serve.
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