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Dinner

Lemon Cous Cous with Red Currents and Feta
By Serves 8

Cous Cous is nothing more than pasta. I prefer the Israeli style because the grains are bigger and give you a better mouthful.

Prep Time: 10m
Cook Time: 10m

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Recipe

Ingredients:

  1. 2 Tablespoons olive oil
  2. 2 cups Israeli couscous
  3. 3 lemons, juiced
  4. 4 cups low-sodium chicken broth
  5. ¼ cup chopped fresh flat-leaf parsley
  6. 1 cup dried red currants
  7. ½ cup slivered almonds, toasted, see Cook
  8. 1 × ½ cup crumbled feta cheese
  9. ¼ cup apple cider vinegar
  10. 2 Tablespoons maple syrup
  11. 1 tablespoon kosher salt
  12. ½ teaspoon freshly ground black pepper
  13. ¼ cup olive oil

You may also need:

A Pot, Bowl, Oven, Spoon, Whisk

Instructions:

For the couscous: In a medium saucepan, heat the olive oil on medium-high heat. Add the couscous and cook, stirring occasionally until slightly browned and aromatic, about 3 to 5 minutes. Add the lemon juice and chicken broth and bring to a boil. Simmer for 10 to12 minutes or until the liquid has evaporated. Transfer the cooked couscous to a large bowl and set aside to cool. Add the parsley, dried currants, almonds and feta. For the vinaigrette: In a small bowl, combine the vinegar, maple syrup, salt, and pepper. Whisk in the olive oil until smooth. Pour the vinaigrette over the couscous and toss to coat evenly. Cook's Note: To toast the almonds, preheat the oven to 350 degrees F. Arrange the almonds in a single layer on a baking sheet. Bake for 8 to 10 minutes o


All recipes, notes, or comments contained within the Recipes section of the Smart Living Network are the views or opinions of individual users and do not reflect, in any way, the views or opinions of HelloLife LLC.

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