Coucous with pine nuts and currants

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COUSCOUS WITH PINE NUTS AND CURRANTS

1/8 cup sesame seeds1/8 cup pine nuts1 tbsp butter1/4 tsp salt1 cup dry whole-wheat couscous (made from semolina, which is used to make pasta)1 can (15.5 oz) chickpeas, drained1 cup peeled, seeded and finely diced cucumber1/8 cup dried currants plumped in water1/4 cup fines herbes (or minced mint, cilantro and parsley)Lemon juiceRed pepper flakes

Heat oven to 400°F. Spread sesame seeds and pine nuts on a cookie sheet and bake until golden, about 5 minutes. Remove from sheet and set aside. In a large saucepan, boil 1 cup water with butter and salt. Remove from heat and add couscous. Stir, cover and let stand 5 minutes. Fluff with a fork. Toss couscous with sesame seeds, pine nuts, chickpeas, cucumber, currants, and fines herbes. Season to taste with remaining ingredients and salt and pepper.Nutritional analysis per serving 393 calories, 10.3 g fat (2 g saturated fat), 65.6 g carbohydrates, 14.1 g protein, 12 g fiberMakes 4 servings.

Source: Amaryll Schwertner, executive chef of Boulettes Larder, San Francisco

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