Couscous Pilaf with Currants and Almonds

This ended up being a delicious accompaniment to chicken thighs roasted and marinated in this Indonesian marinade (I froze the extra from when I made swordfish), and crispy kale.

1.5 cups chicken or vegetable broth

about 1 cup couscous

1/2 onion, chopped

1 carrot, peeled and chopped

1 garlic clove, peeled and chopped

1 tsp olive oil

2 scallions, whites and greens separated, chopped

1/4 cup currants

handful slivered almonds

salt and pepper

Heat oil in saucepan. Sautee onion, white parts of scallion, carrot and garlic until getting soft. Add broth, and some salt and pepper and bring to a boil.

Add couscous and remove from heat. Let sit covered 4 minutes. Add almonds, green scallions and currants and let sit another minute. Adjust seasoning and serve.

Advertisements

Leave a comment

Filed under side dish, vegetarian, WW-friendly

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s