The currants add a splash of flavour to what otherwise can be a very bland product. The energy supplied by the couscous is great for slow-release energy throughout the following day and exercise.
Couscous with Currants
- 1½ cups couscous
- dash of salt
- 1 Tbsp. olive oil
- 2 Tbsps. currants, raisins, or other dried fruit
- 2 Tbsps. chopped fresh parsley
- 1 small garlic clove, minced
- 2 Tbsps. pine nuts or other nuts, chopped
- Bring 2 cups of water to a boil. Put couscous and salt in a heat-proof bowl. Pour boiling water over couscous. Stir thoroughly, then cover and set aside for about 5 minutes.
- While couscous is resting, heat olive oil in a large sauté pan. Add currants, parsley, garlic, and nuts. Stir and cook over medium-high heat for 2-3 minutes. Add couscous and gently mix all ingredients. Add salt and pepper to taste.
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them by taking photos of the meal I produce for myself.
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