Couscous with currants
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | No-salt-added chicken broth |
| ⅓ | cup | Uncooked couscous |
| 1 | teaspoon | Olive oil |
| 2 | tablespoons | Sliced green onions |
| 1 | Clove garlic; crushed | |
| ⅓ | cup | Plum tomatoes; seeded and diced |
| ¼ | cup | Drained canned chickpeas |
| 2 | tablespoons | Currants or raisins |
| 1 | dash | Ground cumin |
| 2 | tablespoons | Chopped fresh parsley |
| 2 | tablespoons | Lemon juice |
| ¼ | teaspoon | Pepper |
Directions
Date: Mon, 04 Mar 1996 20:16:30 From: smiler@... (Scott Miller) I don't know the exact recipe used at Houston's, but it is good. It tastes like it is probably a *wysiwyg* type of recipe --> probably no *secret* ingredients. Here are a couple of my favorites from Cooking Light Magazine: Recipe By : Cooking Light YEAR: 1995 ISSUE: Jan/Feb PAGE: 110 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; saute 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. Serve warm. Yield: 2 servings K
MC-RECIPE@...
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