Italian recipes

Couscous With Currants

Course : Italian
Source: Cooking Light, Jan/Feb 1995, page 110
Serves: 2

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Ingredients:

2/3 cup no-salt-added chicken broth

1/3 cup uncooked couscous

1 teaspoon olive oil

2 tablespoons sliced green onions

1 clove garlic -- crushed

1/3 cup seeded diced plum tomato

1/4 cup drained canned chickpeas -- (garbanzo beans)

2 tablespoons currants or raisins

1 dash ground cumin

2 tablespoons chopped fresh parsley

2 tablespoons lemon juice

1/4 teaspoon pepper

Preparation / Directions:

Bring chicken broth to a boil in a medium saucepan; stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork; set aside. Heat oil in a medium nonstick skillet over medium-high heat. Add the green onions and garlic; sauté‚1 minute. Add hot cooked couscous, tomato, and next 3 ingredients; cook 2 minutes or until thoroughly heated. Remove from heat, and stir in parsley and remaining ingredients. Yield: 2 servings (serving size: 3/4 cup).

Couscous With Currants

Ingredients:

Preparation / Directions:

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