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Curried Couscous with Pine Nuts and Currants

Adapted from Cooking Light, June, 2004
Serves 4
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
  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, then remove from heat; cover and let stand 5 minutes.
  3. Fluff with a fork.
  4. In a large bowl, combine couscous mixture, peas, bell pepper, pine nuts, and onions.
  5. Add broth mixture; toss gently to coat.
Calories: 315
Fat: 8.5g
Protein: 10.3g
Cholesterol: 0g
Calcium: 35mg
Sodium: 408mg
Fiber: 5.6g
Carbohydrate: 50.8g

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