Serves 4
1 1/3 cups whole wheat couscous
1 cup low-sodium vegetable stock plus ½ cup water
1 teaspoon olive oil
¾ cup currants
¼ cup toasted pine nuts
Image via Wikipedia
¼ cup chopped fresh mint
2 tablespoons chopped fresh dill
Reconstitute the currants by microwaving them in 1 cup of water for 2 minutes; drain.
Combine the vegetable stock, water, and olive oil in a medium size saucepan,
and bring to a boil over high heat.
Remove the saucepan from the heat, add the couscous, and stir.
Cover the saucepan and let it sit for 5 minutes;
fluff the grains with a fork.
Add the raisins, pine nuts, and herbs to the couscous, toss gently, and serve.
1 1/3 cups whole wheat couscous
1 cup low-sodium vegetable stock plus ½ cup water
1 teaspoon olive oil
¾ cup currants
¼ cup toasted pine nuts
Image via Wikipedia¼ cup chopped fresh mint
2 tablespoons chopped fresh dill
Reconstitute the currants by microwaving them in 1 cup of water for 2 minutes; drain.
Combine the vegetable stock, water, and olive oil in a medium size saucepan,
and bring to a boil over high heat.
Remove the saucepan from the heat, add the couscous, and stir.
Cover the saucepan and let it sit for 5 minutes;
fluff the grains with a fork.
Add the raisins, pine nuts, and herbs to the couscous, toss gently, and serve.
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