Quick-cook couscous
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 1 | small | Onion(s) finely chopped (1/2 cup) |
| 1 | Stalk celery finely chopped | |
| 3 | tablespoons | Currants |
| 2 | tablespoons | Pine nuts |
| 1 | cup | Couscous |
| 1½ | cup | Chicken stock |
| Salt and pepper | ||
Directions
Heat the oil in a heavy saucepan. Add the onion, celery, currants, and pine nuts, and cook over medium heat for 3-4 minutes, or until the onion is soft but not brown. Stir in the couscous and cook for 1 minutes, or until lightly toasted.
Add the stock, salt and pepper. Bring the mixture to a boil, stirring gently. Cover the pan, remove it from the heat, and let stand for 5 minutes. Just before serving, fluff with a fork and correct the seasoning. Serve at once.
High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg 110 Submitted By DIANE LAZARUS On 10-24-95