Recipe - Couscous With Currants

2/3 cup Nosaltadded chicken broth
1/3 cup Uncooked couscous
1 teaspoon Olive oil
2 tablespoon Sliced green onions
1 Clove garlic; crushed
1/3 cup Plum tomatoes; seeded and
minced
One fourth cup Drained canned chickpeas
2 tablespoon Currants or raisins
1 ds Ground cumin
2 tablespoon Chopped fresh parsley
2 tablespoon Lemon juice
One fourth teaspoon Pepper

Date: Mon, 04 Mar 1996 20:16:30

From: smiler@gnn.com (Scott Miller)
I don't know the exact recipe used at Houston's, but it is good. It tastes
like it is probably a *wysiwyg* type of recipe probably no *secret*
ingredients. Here are a couple of my favorites from Cooking Light Magazine:

Recipe By : Cooking Light YEAR: 1995 ISSUE: Jan/Feb PAGE: 110

Bring chicken broth to a boil in a medium saucepan; stir in couscous.
Remove from heat; cover and let stand 5 minutes. Fluff with a fork; set
aside.

Heat oil in a medium nonstick skillet over mediumhigh heat. Add the green
onions and garlic; saute 1 minute. Add hot cooked couscous, tomato, and
next 3 ingredients; cook 2 minutes or until thoroughly heated. Remove from
heat, and stir in parsley and remaining ingredients. Serve warm. Yield: 2
servings K

MCRECIPE@MASTERCOOK.COM

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