Minted Couscous with Currants & Pine Nuts

This couscous side dish is one of those recipes that looks and tastes like you fussed over it, but takes almost no effort. Broth and butter come to a boil, the couscous goes in, you cover and wait 5 minutes, then fold in currants, toasted pine nuts, green onions, fresh mint, and dill. Done.

Cooking the couscous in chicken broth instead of water is the difference between a bland grain and one that actually contributes flavor to the meal. The butter enriches each grain with a subtle richness that carries the herbs.

The combination of mint and dill together is distinctly Mediterranean, almost Middle Eastern. The mint brings a cool brightness while the dill adds an anise-like, grassy note. They work together here in a way that neither herb could manage alone.

Currants plump slightly from the residual heat of the couscous, becoming soft little pockets of tart sweetness that pop against the buttery, savory grain. The toasted pine nuts add a creamy crunch that ties everything together.

This pairs beautifully with grilled lamb, roasted chicken, or seared fish.

Kitchen Tips

• Toast the pine nuts in a dry skillet over medium heat, shaking frequently. They go from golden to burnt in seconds, so don’t walk away
• Fluff the couscous thoroughly with a fork before adding the other ingredients. Clumpy couscous won’t distribute the currants and herbs evenly
• Use fresh herbs here, not dried. Dried mint and dill taste like dusty hay compared to the bright, aromatic fresh versions
• Serve warm or at room temperature. This holds well on a buffet for at least an hour

Variations

• Add a squeeze of lemon juice and a drizzle of olive oil for a brighter, more salad-like version
• Swap currants for dried cranberries and pine nuts for slivered almonds for a different texture profile
• Use vegetable broth instead of chicken broth to make this a vegetarian side