Couscous With Pistachios, Scallions and Currants

Recipe from Gourmet Magazine. Super yummy, and super easy! Kids love it, too!

Ready In:
30mins
Serves:
Units:

ingredients

directions

  • In a small bowl, cover currants with hot water. Let sit and plump for 15 minutes. In a saucepan heat the chicken broth and butter to a boil. Stir in the couscous. Remove from the heat and let stand, covered, for 5 to 10 minutes. Meanwhile, make the dressing: whisk together the lemon juice, cinnamon and olive oil. When the couscous is done, transfer it to a bowl and break up the lumps with a fork. Drain currants and add to the couscous. Stir in the scallions, pistachios and parsley. Toss the couscous with the dressing and serve.
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"Recipe from Gourmet Magazine. Super yummy, and super easy! Kids love it, too!"
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  1. Robin Hanahan
    Recipe from Gourmet Magazine. Super yummy, and super easy! Kids love it, too!
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