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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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  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


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

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