Recipe - Couscous With Currants Dried Apricots And Pine Nuts

3 cup Couscous
4 One half cup Boiling water or chicken
broth
Three fourths cup Dried currants
1 cup Dried apricots, minced
Three fourths cup Toasted pine nuts
Zest of a lemon
Juice of One half lemon
One fourth cup Olive oil
Salt and pepper
Cayenne, to taste
5 Scallions, thinly cut or sliced up (5
to 6)
Three fourths cup Fresh mint leaves, finely
cut or sliced up

In a large bowl combine couscous and boiling water. Cover with plastic wrap
and allow to steam for 5 minutes. Fluff couscous with a fork, breaking
apart clumps with fingertips. Stir in currants, apricots, and pine nuts and
set aside. In a small bowl whisk together the zest, juice, olive oil, salt,
pepper and cayenne. Drizzle mixture over the couscous and toss to combine.
Couscous can be made up to this point 1 to 2 days in advance. Store in an
airtight container and refrigerate. Stir in the scallions. Transfer to a
serving platter and garnish with mint.

Yield: 10 to 12 servings

NOTES : Cooking Live Recipe by: Cooking Live Show #CL8837 Posted to
MCRecipe Digest V1 #523 by Angele Freeman jfreeman@netusa1.net on Mar
19, 1997