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Couscous With Currants, Dried Apricots And Pine Nuts Recipe

by Global Cookbook

Ingredients

3 c. Couscous 4 1/2 c. Boiling water or possibly chicken broth 3/4 c. Dry currants 1 c. Dry apricots diced

3/4 c. Toasted pinenuts Zest of a lemon Juice of 1/2 lemon 1/4 c. Extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste Cayenne to taste 5 x Scallions - (to 6) thinly sliced 3/4 c. Fresh mint leaves finely sliced

Directions

1. In a large bowl combine couscous and boiling water. Cover with plastic wrap and allow to steam for 5 min. Fluff couscous with a fork, breaking apart clumps with fingertips. Stir in currants, apricots, and pinenuts and set aside.
2. In a small bowl whisk together the zest, juice, extra virgin olive oil, salt, pepper and cayenne. Drizzle mix over the couscous and toss to combine. Couscous can be made up to this point 1 to 2 days in advance. Store in an airtight container and chill.
3. Stir in the scallions. Transfer to a serving platter and garnish with mint.
4. This recipe yields 10 to 12 servings.

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