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