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)
Recipe from Cooking Light

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Nutritional Information

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

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

Preparation

  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.
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