RCI-SP.005.0186.001
Couscous with Currants
Couscous with Currants from the Recidemia collection
Prep20 min
Cook15 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- 2/3 cup
- 1/3 cup
- 1 teaspoon
- 2 tablespoons
- 1 clove
- diced tomatoes1/3 cupseeded and diced
- Chickpeas1/4 cupdrained
- 2 tablespoons
- 1 dash
- 2 tablespoons
- 2 tablespoons
- 1/4 teaspoon
Method
1
Bring the chicken broth to a boil in a medium saucepan over high heat.
3 minutes
2
Stir in the couscous and remove the saucepan from heat, then cover it tightly with a lid.
5 minutes
3
Heat the olive oil in a separate skillet over medium heat and add the minced garlic clove, stirring constantly for about 30 seconds until fragrant.
4
Add the diced tomatoes, sliced green onions, and currants to the skillet, then cook for 2-3 minutes until the tomatoes soften slightly.
5
Stir in the drained chickpeas, ground cumin, and pepper to the tomato mixture and cook for another minute to warm through.
6
Fluff the couscous with a fork and transfer it to a serving bowl or individual plates.
7
Spoon the tomato and chickpea mixture over the couscous, then sprinkle the chopped fresh parsley on top.
8
Drizzle with lemon juice just before serving and adjust seasoning as needed.