Couscous with mint-yogurt
sauce
1/2 cup minced onion
1 tablespoon olive oil
1 cup instant couscous
1/4 cup raisins or currants
2 1/2 cups chicken stock
Salt to taste
In a 2-quart saucepan, saute onion in oil for 2 to 3 minutes. Stir in couscous and
raisins. Add chicken stock and salt if using unsalted stock; cover and remove
from heat.
Set aside for 5 minutes. Toss with a fork before serving.
Mint-yogurt sauce
3/4 cup plain yogurt
1/4 cup minced mint leaves
1 clove garlic, minced
1/2 jalapeno or serrano chile, minced
2 tablespoons chives or scallion greens
Salt to taste
Combine ingredients in a small bowl. Makes 2/3 cup.
Recipe from Chicago Sun-Times
