Ingredients
1 Tablespoon olive oil
1 3/4 cup chicken or vegetable stock
1 (10 ounce) box plain cous cous
1/3 cup scallions, chopped
1/4 cup parsley, chopped
1/4 cup pine nuts, lightly toasted
1/3 cup cucumber, diced
1 1/4 cups celery, chopped
2/3 cup currants
Dressing:
1/4 cup lemon juice
2 teaspoons SILVER BLOSSOM HONEY
1/4 teaspoon ground cinnamon
1/2 cup olive oil
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Place olive oil and stock in a medium size pot. Bring to a boil. Add cous cous and stir. Remove from heat, cover, and let sit for 5 minutes. Remove cover and fluff gently with a fork. Transfer cous cous to a bowl. Mix in scallions, parsley, pine nuts, cucumbers, celery, and currants. Set aside.
Dressing:
In medium sized bowl, whisk together lemon juice, honey and cinnamon. Drizzle in olive oil and whisk until combined. Pour over cous cous and toss. Serve on a bed of lettuce.
Serves: 4-6
Dressing:
In medium sized bowl, whisk together lemon juice, honey and cinnamon. Drizzle in olive oil and whisk until combined. Pour over cous cous and toss. Serve on a bed of lettuce.
Serves: 4-6
