Golden Couscous with Currants

By Bostoncook

EW, 1996

Ingredients

• 2 cups water
• 2 tablespoons fresh lemon juice
• 1 tablespoon olive oil, preferably extra-virgin
• 1/2 teaspoon salt, plus more to taste
• 1/8 teaspoon turmeric
• 1 1/3 cups couscous
• 1/2 cup currants
• 1/2 cup chopped scallions

Preparation

Step 1

In a saucepan, bring water, lemon juice, oil, salt and turmeric to a boil. Stir in couscous and currants. Remove from the heat and cover. Let stand until the water has been absorbed, about 5 minutes. With a fork, fluff the couscous and stir in scallions. Season with salt to taste.

Notes: made this with whole-wheat couscous and subbed golden raisins for the currants. Very good!