Recipe courtesy of Aida Mollenkamp
Print
Pistachio-Currant Couscous
Total:
15 min
Prep:
5 min
Inactive:
5 min
Cook:
5 min
Yield:
4 to 6 servings
Level:
Easy
Total:
15 min
Prep:
5 min
Inactive:
5 min
Cook:
5 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 2 cups low-sodium chicken broth
  • 1 cup water
  • 2 cups dry couscous
  • 1/2 cup currants
  • 1/2 cup roughly chopped roasted, salted pistachios
  • 2 tablespoons olive oil

Directions

In a small saucepan, bring broth and water to a boil over high heat. Place couscous and currants in a bowl, pour in boiling liquid and cover with plastic wrap for 5 minutes until water is absorbed.

Stir in pistachios and oil and fluff with a fork. Taste and adjust seasoning, as desired.

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