Ingredients for Couscous With Currants
- Chicken Broth
- 1 cup couscous
- Olive Oil
- 2 green onions, thinly sliced
- 2 cloves garlic, minced
- Tomatoes
- 1/2 cup canned chickpeas, rinsed and drained
- 1/4 cup currants
- Ground Cumin
- Fresh Parsley
- 1 tablespoon lemon juice
- Freshly ground black pepper, to taste
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How to Make Couscous With Currants
- Bring 1 cup of broth to a boil in a saucepan. Stir in 1 cup of couscous, cover, and remove from heat.
- Let stand for 5 minutes, then fluff with a fork.
- While the couscous rests, heat 1 tablespoon of olive oil in a skillet over medium-high heat.
- Add 2 thinly sliced green onions and 2 minced cloves of garlic. Cook for 1 minute, or until fragrant.
- Add the cooked couscous, 1 diced medium tomato, 1/2 cup rinsed and drained chickpeas, 1/4 cup currants, and 1/2 teaspoon ground cumin to the skillet. Cook for 2 minutes, stirring occasionally, until heated through.
- Remove from heat and stir in 1/4 cup chopped fresh parsley, 1 tablespoon lemon juice, and freshly ground black pepper to taste.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
30g
Fat
2g
Carbs
13g
