Recipe courtesy of Harvard University Dining Services
Serves 4
- 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
