Couscous

Many people are unfamiliar with this grain, which is very easy to make. This recipe is wonderful served with marinated leg of lamb during the summer. (In winter I have potatoes provencale with the lamb.)

Like cracked wheat, couscous is also good with steamed fresh vegetables. If you have any left over, put it in your salad the next day. It tastes great.

NOTE: If you use water instead of the chicken broth, add some salt to taste.

2 tablespoons Olive oil or Canola oil
1/2 red pepper, cut into small cubes
1/2 yellow pepper, cut into small cubes
4 scallions, thinly sliced
1/2 cup currants
3 cups water (or chicken broth)
1/2 teaspoon turmeric
2 cups couscous
2 tablespoons chopped fresh parsley for garnish

Heat the oil in a saucepan and sauté peppers and scallions for about 2 minutes. Add the currants, water or chicken broth and turmeric. Combine well and let it come to a boil.

Add couscous and stir. Cover the pan and turn off the heat. Let it sit for about 10 minutes. Then fluff the couscous with a fork and serve with parsley sprinkled over the top. For a special presentation, place in timbale molds and unmold onto the plate.