Couscous with currants and scallions

Ingredients

  • 1 1/2 c couscous

  • 1 1/2 c chicken stock

  • large pinch of saffron (optional)

  • salt (optional)

  • 1/2 c currants

  • 1/2 bunch scallions, thinly sliced

  • 1/2 c oil cured black olives (kalamata), pitted and slivered

  • freshly ground peppers

Steps

  • Put couscous in large bowl; in a small saucepan, bring stock and saffron to boil, add salt to taste, if needed

  • Pour stock over couscous, stir once or twice, and cover bowl tightly with a lid. Let steam 10 minutes

  • Fluff with a fork, add butter if desired; add currants, scallions, olives and pepper. Toss to mix well, serve immediately

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