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
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 361
- Total Fat
- 10 g
- Saturated Fat
- 1 g
- Carbohydrates
- 57 g
- Dietary Fiber
- 5 g
- Sugar
- 9 g
- Protein
- 12 g
- Cholesterol
- 0 mg
- Sodium
- 32 mg
- Level: Easy
- Total: 15 min
- Prep: 5 min
- Inactive: 5 min
- Cook: 5 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 361
- Total Fat
- 10 g
- Saturated Fat
- 1 g
- Carbohydrates
- 57 g
- Dietary Fiber
- 5 g
- Sugar
- 9 g
- Protein
- 12 g
- Cholesterol
- 0 mg
- Sodium
- 32 mg
Ingredients
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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.
