Recipe: Minted Couscous with Currants and Pine Nuts

MINTED COUSCOUS WITH CURRANTS AND PINE NUTS

2 14 1/2-ounce cans low-salt chicken broth
6 tablespoons (3/4 stick) butter
3 cups couscous
1/2 cup dried currants
1/2 cup pine nuts, toasted
4 green onions, thinly sliced
1/4 cup minced fresh mint
2 tablespoons minced fresh dill

Bring broth and butter to boil in medium saucepan. Remove from heat; stir in couscous. Cover, let stand 5 minutes.

Fluff couscous with fork. Transfer to bowl. Add currants, pine nuts, green onions, mint and dill; stir to blend. Season with salt and pepper.

Serves 8
Bon App tit October 1995