Curried Couscous with Pine Nuts and Currants |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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When added to the cooked couscous, the broth mixture acts as a flavorful dressing and keeps the salad moist. Ingredients:
1/4 cup vegetable broth |
2 tablespoons fresh lemon juice |
1 tablespoon extravirgin olive oil |
1/2 teaspoon salt |
1/2 teaspoon grated peeled fresh ginger |
1/8 teaspoon freshly ground black pepper |
1 1/2 cups water |
1 cup uncooked couscous |
1/4 cup dried currants |
1 1/2 teaspoons curry powder |
1 cup frozen green peas, thawed |
1/2 cup finely chopped red bell pepper |
1/4 cup pine nuts, toasted |
1/4 cup thinly sliced green onions |
Directions:
1. Combine first 6 ingredients, stirring well with a whisk.
2. Bring 1 1/2 cups water to a boil in a medium saucepan; gradually stir in couscous, currants, and curry. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
3. Combine couscous mixture, peas, bell pepper, pine nuts, and onions in a large bowl. Add broth mixture; toss gently to coat.
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