Couscous With Currants

• 2/3 cup no-salt-added chicken broth
• 1/3 cup uncooked couscous
• 1 teaspoon olive oil
• 2 tablespoons sliced green onions
• 1 garlic clove, crushed
• 1/3 cup seeded, diced plum tomato
• 1/4 cup drained canned chickpeas (garbanzo beans)
• 2 tablespoons currants or raisins
• Dash of ground cumin
• 2 tablespoons chopped fresh parsley
• 2 tablespoons lemon juice
• 1/4 teaspoon pepper

1. Bring chicken broth to a boil in a medium saucepan; stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork; set aside.
2. Heat oil in a medium nonstick skillet over medium-high heat. Add the green onions and garlic; saute 1 minute. Add hot cooked couscous, tomato, and next 3 ingredients; cook 2 minutes or until thoroughly heated. Remove from heat, and stir in parsley and remaining ingredients. Serve warm.

nosalt, couscous, olive oil, green onions, garlic, tomato, chickpeas, currants, ground cumin, parsley, lemon juice, pepper

Taken from www.myrecipes.com/recipe/couscous-with-currants (may not work)