Ingredients
1/4
cupofminced dried apricot
# 1/2 cup of orange juice
1
tsp. of grated fresh gingerroot
1
tsp. of fresh grated lemon, rind of
1
tsp. offresh orange zest
1/4
tsp. of ground coriander
1/4
tsp. of ground cinnamon
1
tbsp. of fresh lemon juice
2
tbsp. of toasted pine nuts
1/2
cup of diced red bell pepper
1/2
cup of English pea (fresh or frozen)
1
cup of quick-cooking couscous
1/4
cup of pitted and chopped kalamata olive
Directions
1.
Add the first 14 ingredients to a non-reactive saucepan.
2.
Cover pan and bring to a boil; lower heat, and simmer for about 5 minutes or until carrots are just tender.
3.
Add in the bell pepper and cook for 2 more minutes.
4.
Take pan off of burner and add in the peas.
5.
Add in couscous; stir.
6.
Cover and let sit for 10-15 minutes.
7.
Add in olives; fluff couscous with a fork to mix.
8.
Season to taste with salt and pepper.
9.
Spoon onto individual plates; sprinkle with pine nuts and currants.
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