Quick & Easy Couscous
3 3/4 cups reduced-sodium chicken broth
2 1/2 cups couscous (try to find whole wheat couscous!) or Israeli couscous
1 1/2 cups golden raisins
1 1/2 cups pine nuts, toasted*
1/4 cup roasted red and yellow bell pepper (roast your own, or buy the jarred kind)
handful of chopped fresh parsley
1/4 cup olive oil
2 tablespoons fresh lemon juice
Fresh-ground black pepper and sea salt, to taste
In a medium saucepan, bring the chicken broth and salt to a boil over medium-high heat. Remove from the heat and mix in the couscous and raisins. Cover and let stand 5-10 minutes or until the broth has been absorbed and the couscous is tender. Fluff with a fork and mix in the nuts and roasted bell peppers. In a small bowl, whisk together the olive oil and lemon juice. Add to the couscous and mix well. Taste for seasoning adding pepper, if desired. Serve warm, at room temperature or chilled.
*To toast pine nuts: Preheat the oven to 350 degrees. Spread the nuts on a baking sheet and bake for 8 to 10 minutes, stirring once or twice, until lightly browned. Careful — they burn easily!