Pearl Couscous and Currants

0 0
0 stars
Be the first to rate it
Photo: Jennifer Davick; Styling: Linda Hirst
Recipe from Coastal Living

Nestle your favorite kabobs over a bed of Pearl Couscous and Currants.


  • 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


  1. 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.
Jackie Newgent, R.D.,
March 2014