| 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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