Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

This a healthy, low-fat starch and is very easy to prepare. Courtesy of Ming Tsai.

Ingredients Nutrition

Directions

  1. Heat a medium skillet over high heat.
  2. Add the oil and swirl to coat the pan.
  3. When the oil shimmers, add the onions and scallion whites and sauté, stirring, until golden, about 10 minutes.
  4. Season with salt and pepper to taste.
  5. Bring a kettle of water to a boil.
  6. In a large bowl, combine the couscous, olive oil, currants, and the cooked onion mixture.
  7. Add 3 1/4 cups of boiling water to the mixture and stir quickly to blend.
  8. Immediately cover the bowl with plastic wrap, sealing it tightly against the bowl, and allow to stand until the couscous is tender, about 30 minutes.
  9. Fluff the couscous with a fork and correct the seasonings.
  10. Sprinkle the top of the couscous with the reserved onion greens or, if desired, mix them into the couscous.

Reviews

(1)
Most Helpful

This is a nice recipe. I made it, but I guess my version would be two onion couscous because I didn't have any red onion so used two yellow onions and the scallions. I added chicken bouillon because I find plain couscous too bland. I mixed in the green tops of the scallions at the end when I fluffed the couscous because the ingredients listed the green to be cut but I didn't see anything about when to add them. The currants with the onions is a nice flavor but next time I will halve the recipe because this made a whole lot. Thanks for posting.

Garlic Chick June 25, 2009

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