Recipe courtesy of Aida Mollenkamp
Pistachio-Currant Couscous
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- Level: Easy
- Total: 15 min
- Prep: 5 min
- Inactive: 5 min
- Cook: 5 min
- Yield: 4 to 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 271
- Total Fat
- 8 g
- Saturated Fat
- 1 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 4 g
- Sugar
- 7 g
- Protein
- 9 g
- Cholesterol
- 0 mg
- Sodium
- 24 mg
- Level: Easy
- Total: 15 min
- Prep: 5 min
- Inactive: 5 min
- Cook: 5 min
- Yield: 4 to 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 271
- Total Fat
- 8 g
- Saturated Fat
- 1 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 4 g
- Sugar
- 7 g
- Protein
- 9 g
- Cholesterol
- 0 mg
- Sodium
- 24 mg
Ingredients
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.
