Ingredients
- 2 cups low-sodium chicken broth
- 1 cup water
- 2 cups dry couscous
- 1/2 cup currants
- 1/2 cup roughly chopped roasted
- salted pistachios
- 2 tablespoons olive oil
Instructions
- In a small saucepan, bring broth and water to a boil over high heat.
- Place couscous and currants in a bowl, pour in boiling liquid and cover with plastic wrap for 5 minutes until water is absorbed.
- Stir in pistachios and oil and fluff with a fork.
- Taste and adjust seasoning, as desired.
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