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Curried Couscous with Pine Nuts and Currants

Yield 4 servings (serving size: 1 1/4 cups)
When added to the cooked couscous, the broth mixture acts as a flavorful dressing and keeps the salad moist.

Ingredients

  • 1/4 cup vegetable broth
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extravirgin olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon grated peeled fresh ginger
  • 1/8 teaspoon freshly ground black pepper
  • 1 1/2 cups water
  • 1 cup uncooked couscous
  • 1/4 cup dried currants
  • 1 1/2 teaspoons curry powder
  • 1 cup frozen green peas, thawed
  • 1/2 cup finely chopped red bell pepper
  • 1/4 cup pine nuts, toasted
  • 1/4 cup thinly sliced green onions

Nutrition Information

  • calories 315
  • caloriesfromfat 24 %
  • fat 8.5 g
  • satfat 1.3 g
  • monofat 4.4 g
  • polyfat 2.4 g
  • protein 10.3 g
  • carbohydrate 50.8 g
  • fiber 5.6 g
  • cholesterol 0.0 mg
  • iron 2.4 mg
  • sodium 408 mg
  • calcium 35 mg

How to Make It

  1. Combine first 6 ingredients, stirring well with a whisk.

  2. Bring 1 1/2 cups water to a boil in a medium saucepan; gradually stir in couscous, currants, and curry. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.

  3. Combine couscous mixture, peas, bell pepper, pine nuts, and onions in a large bowl. Add broth mixture; toss gently to coat.