Ingredients:
2/3 cup chicken broth
1/3 cup couscous
1 teaspoon olive oil
2 tablespoons sliced green onions
1 clove garlic
1/3 cup diced tomatoes, seeded and diced
1/4 cup chickpeas, drained
2 tablespoons currants
1 dash ground cumin
2 tablespoons chopped fresh parsley
2 tablespoons lemon juice
1/4 teaspoon pepper
Directions:
Bring broth to a boil, stir in couscous, cover and remove from heat.
Let stand 5 minutes, and then fluff with fork.
Heat oil in a skillet over medium high heat.
Add green onions and garlic, cooking for 1 minute.
Add couscous, tomato, chickpeas, currants and cumin cooking for 2 minutes.
Remove from heat and stir in parsley, lemon juice and pepper.
Servings: 2
Time preparation: 10 min.
Time total: 17 min.