Couscous with Currents (Ew)

Couscous soaks in lukewarm water with dried currants until fluffy and tender, then gets tossed with fresh Roma tomatoes, scallions, parsley, and a dressing built around roasted garlic, lemon juice, olive oil, and Dijon mustard.

The roasted garlic is what sets this dressing apart. Whole cloves get charred in a dry cast iron skillet until blackened in spots and soft inside. Blended smooth with the lemon and mustard, they add a mellow, sweet depth that raw garlic can’t touch.

The currants plump up as the couscous absorbs water, turning into little bursts of sweetness scattered throughout the dish.

Chef Tips

• Use lukewarm water, not boiling, for soaking the couscous. This method takes longer but produces lighter, more separate grains instead of a dense, gummy clump.
• Blanch and peel the tomatoes for a smoother texture. A quick dip in boiling water and a cold water shock makes the skins slip right off.
• Fluff the couscous thoroughly with a fork before adding the dressing. Breaking up any clumps ensures every grain gets coated.

Variations

• Add crumbled feta and chopped cucumber for a Greek-inspired version.
• Toss in toasted pine nuts or slivered almonds for crunch.
• Swap the currants for dried cranberries or chopped dried apricots for a different sweet note.