Curried Couscous with Pine Nuts and Currants
Adapted from Cooking Light, June, 2004
|1/4 cup vegetable broth|
|2 Tbsp. fresh lemon juice|
|1 Tbsp. Ellyndale Organics™ Extra Virgin Olive Oil*|
|1/2 tsp. grated peeled fresh ginger|
|½ tsp. salt|
|1/8 tsp. freshly ground black pepper|
|1 1/2 cups water|
|1 cup Couscous*|
|1/4 cup Dried Currants|
|1 cup frozen green peas, thawed|
|1/2 cup finely chopped red bell pepper|
|1/4 cup NOW Real Food® Pine Nuts*|
|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, then remove from heat; cover and let stand 5 minutes.
- Fluff with a fork.
- In a large bowl, combine couscous mixture, peas, bell pepper, pine nuts, and onions.
- Add broth mixture; toss gently to coat.
*NOW items available at your local health food store