Israeli Couscous with Currants

1. 1

   Cut white and light-green portion of green onions into 1/2-inch pieces.

2. 2

   Thinly slice dark-green portions; set dark-green onion slices aside separately from 1/2-inch pieces.

3. 3

   In 4-quart saucepan, heat margarine on medium until melted.

4. 4

   Add white and light-green onion pieces, and cook 3 minutes or until beginning to soften.

5. 5

   Add couscous and cook 7 to 9 minutes or until most grains are browned, stirring couscous frequently.

6. 6

   Add water, broth, allspice, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper to couscous; heat to boiling on high.

7. 7

   Reduce heat to low; cover and simmer 8 to 10 minutes or until liquid is absorbed and couscous is tender but still slightly chewy.

8. 8

   Remove couscous from heat.

9. 9

   Stir in toasted walnuts, currants, chopped mint leaves, and reserved sliced green onions.

* Per serving · 4 servings · Values may vary.

No additional tips available.