• 2 cups chicken stock
  • 1/4 cup (a generous handful) currants
  • 1 fresh or dry bay leaf
  • 1 rounded tablespoon mild curry paste or powder
  • Salt and pepper
  • 2 tablespoons butter
  • 1 10-ounce box frozen peas
  • 2 cups couscous
  • 1/2 cup toasted, slivered almonds
  • 4-6 scallions, green and white parts thinly sliced


Serves: 6 servings


In a small sauce pot, combine the chicken stock, currants, bay leaf, curry, a little salt and pepper, and the butter. Bring up to a boil, add the peas and bring back up to a boil. Place the couscous in a large bowl and pour the seasoned stock over it. Wrap the bowl tightly with some plastic wrap and let the couscous stand for 5 minutes.

Remove the plastic wrap and fluff the couscous with a fork. Remove bay leaf, add the toasted almonds and scallions, stirring to distribute evenly. Serve hot, warm or cold, over a bed of mixed greens. YUM-O!