Curried Couscous with Pine Nuts and Currants

When added to the cooked couscous, the broth mixture acts as a flavorful dressing and keeps the salad moist.


4 servings (serving size: 1 1/4 cups)

Recipe from

Cooking Light

Nutritional 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


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


Combine first 6 ingredients, stirring well with a whisk.

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.

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

Jean Kressy,

Cooking Light

June 2004
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