Middle Eastern Couscous

I adapted this recipe from one I found in The Washington Post over 20 years ago. This couscous makes an ideal side dish for grilled chicken or lamb. Notes: If you can’t find currants, substitute with ½ C. roughly chopped raisins. You can use leftover couscous for this recipe, but I find that when I use just-cooked, warm couscous, it absorbs the dressing better.
Nutrition per serving    (USDA % daily values)
CAL
593
FAT
49%
CHOL
0%
SOD
29%
Uploaded by: County Lines Magazine

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Ingredients for 6 servings

1/3 C. pine nuts

1, 6-oz. jar marinated artichoke hearts, chopped

1 red pepper, roasted, seeded and cut into small dice

1/3 C. currants

4 C. cooked whole wheat couscous

1 tsp. salt

3 Tb. lemon juice

4 Tb. olive oil

2 large garlic cloves, minced

1/3 C. chopped fresh mint

Pinches of allspice and cayenne pepper

Preparation

1.

Spread the pine nuts on a baking sheet, and bake for 5-10 minutes in a 375° oven. Stir them occasionally and remove from oven when golden brown. Set aside.

2.

In a bowl, combine chopped artichoke hearts, red pepper and currants. Mix in warm couscous. In another bowl, mix salt, lemon juice, olive oil, garlic and mint to make a dressing.

3.

Pour dressing over couscous mixture and mix well. Add allspice and cayenne. Immediately before serving, toss in pine nuts.

View instructions at
County Lines Magazine

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