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.
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