Couscous with Spring Vegetables
Preparation time: 35 minutes
You will need:
3 cups couscous
4 cups chicken stock
½ cup Italian parsley chopped
2tbs fresh mint, chopped
100g baby artichokes, remove the outer leaves until you reach the tender centre and cut off the tough end of the stem, these will be used whole (look for these at your local farmers market, if you are unable to find them use larger artichoke hearts by removing the leaves, thistles and rubbing with lemon juice then cutting into smaller pieces)
1 large carrot peeled chopped small
1 cup yellow onion minced
¼ cup pine nuts lightly toasted
1/8 cup currants
2tbs olive oil
Bring the chicken stock to a simmer. Heat the olive oil in a separate medium sized pot.
Add the onions and cook until it begins to soften, then add the turmeric, salt, carrots, baby artichokes, Italian parsley, mint and currants.
Sauté until vegetables have begun to soften (10 minutes or so). Next add the couscous, Italian parsley, pine nuts and hot chicken stock.
Cover the pot and remove from heat. Let stand for 10 minutes. Using a fork fluff the couscous.