INGREDIENTS
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.
