Lemony Israeli Couscous
Note: This is great served as a bed for salmon or chicken.
4 tablespoons extra-virgin olive oil
1/2 onion, chopped
1 clove garlic, minced
1 8oz bag Israeli couscous
1 1/2 cups chicken stock
1 lemon, zested, then cut in half
1/4 cup dried currants
1/4 cup sliced almonds, toasted
Salt and Fresh ground pepper
Fill a small bowl with warm water and soak dried currants for 30 minutes. Drain, chop and set aside.
In a medium saucepan, warm 2 tablespoons of olive oil over medium-low heat. Add the onions and garlic and cook about 10 minutes. Increase heat to medium, add the couscous and cook until lightly browned, stirring often, about 5 minutes. Add the stock, and the juice of one of the lemon halves, and bring to a boil. Reduce the heat and simmer, covered, until the couscous is tender, but still firm to the bite, stirring occasionally, about 8 minutes.
In a large bowl, toss the cooked couscous with the remaining olive oil, juice of remaining lemon, zest, salt, and pepper and let cool.
Once the couscous has cooled a bit, add dried currants, and almonds. Toss to combine and serve.
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