Couscous with Currants, Almonds, and Parsley
- 2 cups instant couscous
- 1/4 cup currants
- 1/4 cup sliced almonds, toasted
- 1/4 chopped flat-leaf parsley
- Salt and freshly ground black pepper
Check couscous package instructions to see how much boiling water you will need. Place couscous and currants in a large bowl. Pour boiling water over top, cover, and let stand for 5 minutes. Remove cover, add toasted almonds and parsley, and fluff with a fork until combined. Season with salt and pepper, to taste. Serve hot or at room temperature.
Recipe courtesy of Bobby Flay