Time 25m Yield 6 Number Of Ingredients 10 Steps:
Heat the oil in a medium saucepan over medium heat. Add the cinnamon and the lemon zest strips and cook, stirring, until lightly toasted, about 30 seconds. Add the broth, currants, carrots and 1 teaspoon salt and bring to a boil. Stir in the couscous. Remove from the heat, cover and set aside until the liquid is absorbed and the couscous is tender, about 10 minutes. Fluff the couscous with a fork and stir in the cilantro and mint.
Time 25m Yield 4 to 6 servings Number Of Ingredients 9 Steps:
Melt the butter in a large saucepan. Add the shallots and cook them over medium-low heat for 3 minutes, until translucent. Add the chicken stock, salt, and pepper and bring to a boil. Turn off the heat. Stir in the couscous, cover the pan, and set aside for 10 minutes. Add the pine nuts, currants, and parsley and fluff with a fork to combine. Serve hot.
Time 25m Yield 2 cups, 4 serving(s) Number Of Ingredients 7 Steps:
Melt butter in a small saucepan. Add chopped shallot and simmer for about 2-3 minutes, stirring a few times. Add vegetable broth and bring to boil. Once boiling remove from heat and add couscous. Give it a quick stir and cover. Let it sit covered for 10 minutes. While it’s sitting toast pine nuts. Put the pine nuts in a small pan and cook over low-medium heat for about 3-5 minutes, until the nuts are fragrant. Shake the pan around a few times too. Lastly, add the pine nuts and currants to the couscous and stir to combine everything.
- TIP - You can buy the pine nuts and currants in the bulk section of Whole Foods or some supermarkets so that way you don’t have to get more than need.
Yield Makes 4 servings Number Of Ingredients 11 Steps:
Heat oven to 400°F. Spread sesame seeds and pine nuts on a cookie sheet and bake until golden, about 5 minutes. Remove from sheet and set aside. In a large saucepan, boil 1 cup water with butter and salt. Remove from heat and add couscous. Stir, cover and let stand 5 minutes. Fluff with a fork. Toss couscous with sesame seeds, pine nuts, chickpeas, cucumber, currants, and fines herbes. Season to taste with remaining ingredients and salt and pepper.
Yield Serves 8 Number Of Ingredients 8 Steps:
Bring broth and butter to boil in medium saucepan. Remove from heat; stir in couscous. Cover, let stand 5 minutes. Fluff couscous with fork. Transfer to bowl. Add currants, pine nuts, green onions, mint and dill; stir to blend. Season with salt and pepper.
Time 25m Yield 4-6 serving(s) Number Of Ingredients 9 Steps:
Melt the butter in a large saucepan. Add the shallots and cook them over medium-low heat for 3 minutes, until translucent. Add the chicken stock, salt, and pepper and bring to a boil. Turn off the heat. Stir in the couscous, cover the pan, and set aside for 10 minutes. Add the pine nuts, currants, and parsley and fluff with a fork to combine. Serve hot.
