Minted Couscous with Currants and Pine Nuts
29 ounces chicken broth 6 tablespoons butter 3 cups couscous 1/2 cup currants 1/2 cup pine nuts — toasted 4 green onion — thinly sliced 1/4 cup fresh mint 2 tablespoons fresh dill — minced 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. |
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