Recipe courtesy of Aida Mollenkamp

Pistachio-Currant Couscous

Name: Pistachio-Currant Couscous
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 to 6 servings
Cuisine: american
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

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Level: Easy
Total: 15 min

Prep: 5 min
Inactive: 5 min
Cook: 5 min

Yield: 4 to 6 servings

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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.