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Couscous Salad

Adapted from the California Nut Festival Official Cookbook, Chico, California, 2007

1/2 cup Currants
1 1/2 cups chicken or vegetable broth
2 Tablespoons Ellyndale Organics™ Extra Virgin Olive Oil*
1 1/2 cups Whole Wheat Couscous
3 Tablespoons lemon juice
2 pinches cinnamon
6 Tablespoons Ellyndale Organics™ Extra Virgin Olive Oil*
1/2 cup diced scallions or green onions
1/2 cup NOW Real Food® Roasted and Salted Almonds*
2 Tablespoons parsley
  1. In a small bowl, cover currants with hot water; let stand and plump for 15 minutes. 
  2. Heat the chicken broth and 2 Tablespoons of olive oil. 
  3. Stir in couscous.
  4. Remove from heat and let stand covered for 10 minutes. 
  5. Meanwhile, make dressing with lemon juice, cinnamon and 6 Tablespoons of olive oil. 
  6. When couscous is done, transfer to a bowl and break up lumps with fork.
  7. Drain currants and add to couscous.
  8. Stir in remaining ingredients.
  9. Serve warm or cold.
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