Couscous Salad with Almonds

½ cupDried currants
1 ½ cupsChicken broth
2 TablespoonsButter
1 ½ cupsCouscous (quinoa may be substituted)
3 TablespoonsLemon juice
2 pinchesCinnamon
6 TablespoonsOlive oil
½ cupDiced scallions
½ cupMaisie Jane's Tamari Almonds, Sliced Almond Delights, whole Tamari Almonds, chopped
2 TablespoonsFresh parsley, chopped


In a small bowl, cover currants with hot water. Let stand to plump for 15 minutes.

Heat the chicken broth and butter to a boil. Stir in couscous. Remove from heat and let stand covered for 10 minutes.

Meanwhile, make dressing with lemon juice, cinnamon, and olive oil.

When couscous is done, transfer to a bowl and break up any lumps with fork.

Drain currants and add to couscous. Stir in remaining ingredients.

Serve warm or cold.

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