Chicken Stuffed with Spinach, Feta, and Pine Nuts Menu
*Heat 2 teaspoons olive oil in a saucepan over medium-high heat. Add 1 cup uncooked Israeli couscous; saute 2 minutes. Add 2 cups water and 1/4 cup dried currants; bring to a boil. Cover, reduce heat, and simmer 12 minutes. Remove from heat; stir in 1/4 cup chopped fresh parsley and 1/4 teaspoon salt.
Cooking Light, September 2010
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