- 3 cups couscous
- 3 3/4 cups boiling water
- 1 cup toasted pine nuts
- 3/4 cup currants soaked 15 minutes in
- hot water
- 3/4 cup chopped parsley
- 3/4 cup chopped shallots
- 2 lemons zested
- 3/4 cup freshly-squeezed lemon juice
- 3 tablespoons olive oil
- Salt to taste
- Freshly-ground black pepper to taste
Place couscous in a large bowl. Cover with boiling water. Cover bowl with plastic wrap and let sit for 30 minutes. Remove plastic wrap and fluff with a fork. Add pine nuts, currants, parsley, shallots, lemon zest, lemon juice and olive oil and mix well. Season with salt and pepper.
This recipe yields 12 servings.