Courtesy of She-n-He Photography
Yield: 8 servings
2 cups Israeli (or pearl) couscous
2-1/2 cups chicken stock
1/2 cup chopped pistachios
1/2 cup chopped flat-leaf parsley
1/4 cup currants
kosher salt and freshly ground pepper, to taste
1. Bring the chicken stock to a boil in a medium saucepan. Stir in couscous and simmer until tender, 5 to 10 minutes.
2. Transfer to a bowl, and fold in pistachios, parsley and currants. Season with salt and pepper, to taste.
Beautiful Backyard Makeovers 12 Photos
Container and Small-Space Gardening 10 Photos
How to Use Concrete/Cement Mixers 13 Photos
How to Lay a Brick Pathway 11 Photos
Pergola and Gazebo Design Trends 10 Photos
Stylish and Unique Headboard Ideas 9 Photos
© 2014 Scripps Networks, LLC. All Rights Reserved.