Couscous with Currents (Ew)

1. 1

   In a large bowl, stir together 3 cups lukewarm water, couscous, currants and salt.

2. 2

   Let stand for 30 minutes, or until the water has been absorbed and the couscous is tender.

3. 3

   Meanwhile, dip tomatoes into boiling water for a few second, refresh under cold water and slip off skins.

4. 4

   Cut the tomatoes in half crosswise, remove seeds, dice and set aside.

5. 5

   Heat a cast iron or heavy-bottomed skillet over medium heat.

6. 6

   Add garlic cloves and cook, turning occasionally until blackened in spots and tender, about 10 minutes.

7. 7

   Slip the garlic cloves from their skins and trim the tough ends.

8. 8

   In a blender or food processor, combine lemon juice, olive oil, mustard, sugar and the roasted garlic; blend until smooth.

9. 9

   Season with salt and pepper.

10. 10

    Fluff the couscous with a fork.

11. 11

    Add scallions, parsley and the diced tomatoes.

12. 12

    Drizzle with the lemon dressing and toss lightly to coat.

13. 13

    Taste and adjust seasonings.

* Per serving · 4 servings · Values may vary.