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