Cooking Light OCTOBER 2010
Heat a small saucepan over medium-high heat. Add oil to pan, swirling to coat. Add shallots and curry powder; sauté 2 minutes or until tender. Stir in couscous; sauté 1 minute. Add broth, currants, and salt; bring to a boil. Cover, remove from heat, and let stand 5 minutes. Fluff with a fork. Stir in parsley.
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