Excellent; nice flavor -- great side dish. Will definitely make again.
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.
Yield: 4 servings (serving size: 1 1/4 cups)
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Amount per serving
- Calories: 315
- Calories from fat: 24%
- Fat: 8.5g
- Saturated fat: 1.3g
- Monounsaturated fat: 4.4g
- Polyunsaturated fat: 2.4g
- Protein: 10.3g
- Carbohydrate: 50.8g
- Fiber: 5.6g
- Cholesterol: 0.0mg
- Iron: 2.4mg
- Sodium: 408mg
- Calcium: 35mg
- 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.
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Curried Couscous with Pine Nuts and Currants Recipe at a Glance
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