Print
Email
Add a photoServings: 10
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
- 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.
- 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.
- Stir in the scallions. Transfer to a serving platter and garnish with mint.
- This recipe yields 10 to 12 servings.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 193g | |
| Recipe makes 10 servings | |
| Calories 236 | |
| Calories from Fat 4 | 2% |
| Total Fat 0.45g | 1% |
| Saturated Fat 0.08g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 12mg | 1% |
| Potassium 253mg | 7% |
| Total Carbs 50.55g | 13% |
| Dietary Fiber 4.0g | 13% |
| Sugars 8.77g | 6% |
| Protein 7.49g | 12% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
