Carrot Couscous with Currants

2/3 cup carrot juice

1½ tsp lemon juice

¼ tsp salt

⅛ tsp pepper

½ cup uncooked couscous

¼ cup currants

¼ cup slivered almonds, toasted

2 tsp olive oil

2 Tbsp chopped fresh chives

Preparation Serves 2

Bring first 4 ingredients (through pepper) to a simmer over medium-high heat; gradually stir in couscous. Remove from heat, cover and let stand 5 minutes. Add in currants and nuts. Drizzle with oil; sprinkle with chives; toss to combine.

Tasty Tip

Made of semolina granules, couscous is a pasta popular in North Africa. Israeli couscous is larger in size, but cooks equally well in this dish by adding 5 minutes to the cooking time.