Recipe courtesy of Harvard University Dining Services
- 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
The aim of the Harvard T.H. Chan of Public Health Nutrition Source is to provide timely information on diet and nutrition for clinicians, allied health professionals, and the public. The contents of this Web site are not intended to offer personal medical advice. You should seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have read on this Web site. The information does not mention brand names, nor does it endorse any particular products.