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  Recipe Home » Side Dishes » Couscous With Currents (Ew)
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  Couscous With Currents (Ew)
  Category: Side Dishes
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 184
Ingredients:
2 cup Couscous
1/2 cup Dried currents
1/2 tsp Salt, plus more to taste
6 Ripe plum tomatoes
3 Cloves garlic, unpeeled
1/4 cup Fresh lemon juice
3 tbsp Olive oil, preferably extra virgin
1 tsp Dijon mustard
1/4 tsp Sugar
Freshly gound black pepper to taste
1/2 cup Finely chopped scallions 5 scallions
1/2 cup Chopped fresh parsley
Instructions:
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
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