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Recipe Name: Couscous With Currents Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 12

2 Cup(s) Couscous
1/2 Cup(s) Dried currents
1/2 Teaspoon(s) Salt, plus more to taste
6 Ripe plum tomatoes
3 Cloves garlic, unpeeled
1/4 Cup(s) Fresh lemon juice
3 Tablespoon(s) Olive oil, preferably extra
1 Teaspoon(s) Dijon mustard
1/4 Teaspoon(s) Sugar
Freshly gound black pepper
to taste
1/2 Cup(s) Finely chopped scallions
5 scallions
1/2 Cup(s) Chopped fresh parsley
In a large bowl, stir together 3 cups lukewarm water, couscous,
currants and salt. Let stand for 30 minutes, or until the water has
been absorbed and the couscous is tender. Meanwhile, dip tomatoes into
boiling water for a few second, refresh under cold water and slip off
skins. Cut the tomatoes in half crosswise, remove seeds, dice and set
aside. Heat a cast iron or heavy-bottomed skillet over medium heat.
Add garlic cloves and cook, turning occasionally until blackened in
spots and tender, about 10 minutes. Slip the garlic cloves from their
skins and trim the tough ends. In a blender or food processor, combine
lemon juice, olive oil, mustard, sugar and the roasted garlic; blend
until smooth. Season with salt and pepper. Fluff the couscous with a
fork. Add scallions, parsley and the diced tomatoes. Drizzle with
the lemon dressing and toss lightly to coat. Taste and adjust
seasonings. Serve within 2 hours. Entered by: Diane Pahl (1:2410/120)
Recipes from: Eating Well, The Magazine of Food and Health (tm) ISSN
1064-16399 From Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 35
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 106.1mg
Potassium: 56.5mg
Carbohydrates: 7.4g
Fiber: <1g
Sugar: <1g
Protein: 1.3g

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