A Wealth of Healthâ„¢

Black Currant Couscous


  • 1 Cup
  • 1 Cup
    boiling vegetable stock
  • 1 Tablespoon
    extra virgin olive oil
  • 1 Pinch
  • 1/2 Cup
    finely chopped dried apricots
  • 1/4 Cup
    dried cranberries
  • 1/4 Cup
    frozen CurrantCâ„¢ Black Currants, thawed
  • 1/3 Cup
    toasted slivered almonds
  • 1 Tablespoon
    finely chopped frsh parsley


  1. Place couscous in a bowl. Combine boiling stock with the olive oil and salt and pour over the couscous. Cover bowl with plastic wrap and let stand for 15 minutes.

  2. Fluff couscous with a fork and stir in the apricots, cranberries, Black Currants, almonds and parsley.