Cous Cous Salad With Raisens And Pine Nuts

• 4 cups chicken stock
• 4 cups whole wheat or regular couscous
• 1/4 cup olive oil
• 1 lb Kalamata or other Greek olives, pitted and sliced.
• 2 carrots, peeled and coursely grated
• 2 cups fresh minced parsley
• 2/3 cup dried raisens
• 1/2 cup pine nuts
• 3/4 cup olive oil
• 1/2 cup fresh lemon juice
• 2 tablespoons sesame oil
• 1 tablespoon minced fresh mint leaves
• 12 scallions, chopped
• Salt and fresh ground black pepper

1. Plump currants in warm water for 15 minutes, drain and set aside. Bring chicken stock to boil in large pot. Add 1/4 cup olive oil and cous cous, cover, remove from heat and let stand for 5 minutes.
2. Transfer cous cous mixture to large, non-reactive bowl, breaking up lumps with fork. Allow to cool slightly. Add olives, grated carrots, minced parsley, raisens and pine nuts, mix well.
3. Whisk together lemon juice, sesame oil and olive oil. Add dressing to cous cous mixture. Add mint leaves and green onions. Season to taste with salt and pepper.

chicken stock, whole wheat, olive oil, olives, carrots, parsley, dried raisens, pine nuts, olive oil, lemon juice, sesame oil, mint leaves, scallions, salt

Taken from www.epicurious.com/recipes/member/views/cous-cous-salad-with-raisens-and-pine-nuts-1204354 (may not work)