Crunchy Couscous Salad with Currants and Mint

Ingredients

• 1 cup water
• 1 cup uncooked couscous
• 1/4 cup fresh lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup canola oil
• 1/4 cup currants
• 1/2 cup diced carrot
• 1/3 cup pine nuts, toasted
• 1/3 cup sliced green onions
• 3 tablespoons chopped fresh mint

Preparation

1. 1. Bring 1 cup water to a boil in a medium saucepan. While water comes to a boil, place couscous in a large skillet. Cook, stirring constantly, over medium-high heat 3 minutes or until lightly toasted and fragrant. Stir couscous into boiling water. Cover and let stand 5 minutes; fluff with a fork.
2. 2. While couscous stands, combine lemon juice and next 3 ingredients (through pepper) in a large bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk. Add couscous, currants, and remaining ingredients; fluff with a fork. Serve warm, or cover and cool to room temperature.