| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Cklive17 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Currants |
| 1 1/2 |
c |
Chicken broth |
| 2 |
tb |
Butter |
| 1 |
c |
Couscous |
| 3 |
tb |
Lemon juice |
| 2 |
|
Pinches cinnamon |
| 6 |
tb |
Olive oil |
| 1/2 |
c |
Sliced scallions |
| 1/2 |
c |
Pistachios |
| 2 |
tb |
Parsley |
INSTRUCTIONS
In a small bowl, cover currants with hot water. Let sit and plump for
15 minutes. Heat the chicken broth and butter to a boil. Stir in the
couscous. Remove from the heat and let stand, covered, for 5 to 10
minutes. Meanwhile, make the dressing: whisk together the lemon
juice, cinnamon and olive oil. When the couscous is done, transfer it
to a bowl and break up the lumps with a fork. Drain currants and add
to the couscous. Stir in the scallions, pistachios and parsley. Toss
the couscous with the dressing and serve.
Yield: 4 servings
Converted by MC_Buster.
Per serving: 1846 Calories (kcal); 107g Total Fat; (51% calories from
fat); 33g Protein; 193g Carbohydrate; 62mg Cholesterol; 1407mg Sodium
Food Exchanges: 9 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 4 Fruit;
21 Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9305
Converted by MM_Buster v2.0n.
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