- 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
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.
Recipe courtesy of Aida Mollenkamp
Recipe courtesy of Bobby Flay