Couscous with currants

Yield: 2 Servings

Measure 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

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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