Couscous with Currants, Almonds, and Parsley
Recipe courtesy Bobby Flay
Ingredients
2 cups instant couscous
1/4 cup currants
1/4 cup sliced almonds, toasted
1/4 chopped flat-leaf parsley
Salt and freshly ground black pepper
Instructions
Check couscous package instructions to see how much boiling water you
will need. Place couscous and currants in a large bowl. Pour boiling water over top, cover, and let
stand for 5 minutes. Remove cover, add toasted almonds and parsley, and fluff with a fork until
combined. Season with salt and pepper, to taste. Serve hot or at room temperature.
