Makes 4-6 servings.
In this dish the couscous is not steamed or cooked; it is hydrated with boiling water and combined with nutritious ingredients.
It pairs very well with most meat dishes and is particularly good with salmon. It even improves with time.
1 cup couscous
4 tablespoons dried currants
1 teaspoon ground cumin
Freshly ground black pepper
5 tablespoons extra-virgin olive oil.
1 cup boiling water
1 cup loosely packed flat leaf parsley, finely chopped
2 cups loosely packed baby arugula (about 2 ounces) some stems discarded
1/3 cup pignolia nuts, toasted
1 tablespoon lime juice, approx
In a large bowl place the couscous, currants, cumin, ¼ teaspoon salt, ¼ teaspoon pepper and 1 tablespoon oil.
Pour 1 cup boiling water over the couscous. Cover with foil and let stand for 10 minutes.
Fluff the couscous with a fork.
Add the parsley, arugula, 4 tablespoons oil, pignolia nuts and lime juice. Toss well and season to taste with lime juice salt and pepper.