Couscous with Mint and Pine Nuts

Recipe courtesy of Harvard University Dining Services

Serves 4couscous-small (couscous-small.gif)

  • 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

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.

Nutritional information per serving:

Calories: 230⁄ Protein: 8 g⁄ Carbohydrate: 35 g⁄ Fiber: 6 g⁄ Sodium: 150 mg
Saturated fat: 0.5 g⁄ Polyunsaturated fat: 3 g⁄ Monounsaturated fat: 2.5 g
Trans fat: 0 g⁄ Cholesterol: 0 mg

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