Photo: Jennifer Davick; Styling: Linda Hirst
Nestle your favorite kabobs over a bed of Pearl Couscous and Currants.
Makes 2 cups
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2 cups vegetable broth
1 1/2 cups uncooked pearl couscous
2 tablespoons extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/4 cup currants
1 tablespoon chopped fresh mint
Bring broth to a boil in a medium saucepan. Stir in couscous, reduce heat, and simmer 10 minutes. Drain, if necessary; stir in remaining ingredients.