Photo: Couscous with Currants, Almonds, and Parsley Recipe
Ingredients
- 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
Directions
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.
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By Rainy_Day
Seattle
on March 27, 2011
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We made this as accompaniment to Bobby's "Chicken and Chickpea Tagine with Apricots and Harissa Sauce". The only changes I made were using Israeli couscous and using chicken stock in place of water.
You taste every layer of flavour in this dish. I was tempted to skip the currants, but in the end, glad I didn't. Everything added to this.
By leilag218_12739360
Elmwood Park, 70
on August 09, 2010
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LOVE IT, LOVE IT, LOVE IT!!
By aemargles_690666
beachwood, OH
on August 21, 2009
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I served this room temp and put the chicken/chickpea dish from the same show over it and served it with the cold carrot salad from the show. The only changes i made were to triple the amount of currants and i used cilantro instead of parsley.
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