Couscous with Mint and Pine Nuts

Couscous with Mint and Pine Nuts

Recipe courtesy of Harvard University Dining Services

Serves 4

Ingredients:

• 1 1/3 cups whole wheat couscous
• 1 cup low-sodium vegetable stock plus ½ cup water
• 1 teaspoon olive oil
• ¾ cup currants
• ¼ cup toasted pine nuts
• ¼ cup chopped fresh mint
• 2 tablespoons chopped fresh dill

Preparation:

1. Reconstitute the currants by microwaving them in 1 cup of water for 2 minutes; drain.
2. Combine the vegetable stock, water, and olive oil in a medium-size saucepan, and bring to a boil over high heat.
3. Remove the saucepan from the heat, add the couscous, and stir.
4. Cover the saucepan and let it sit for 5 minutes; fluff the grains with a fork.
5. Add the raisins, pine nuts, and herbs to the couscous, toss gently, and serve.

Nutrition facts:

Per 1/4 of recipe 230 calories 8 grams of protein 35 grams of carbohydrates 6 grams of fiber 150 milligrams of sodium 6 grams of fat

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