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