Healthy Recipe

Chef Ray – Couscous with Currants

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

The currants add a splash of flavour in 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.
Total Time9 minutes
Course: Main Course
Keyword: Couscous with Currants, Healthy Cooking, Healthy Food, Healthy Food Guide, Healthy Meal, HFG
Servings: 2
Calories: 500kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

Thomas, Biju & Lim, Allen (2011) The Feedzone Cookbook – Fast and Flavorful Food for Athletes Velo Press

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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