This month’s “Savor Cooks” recipe features currants. Try our recipe for Saffron Couscous with Currants and Pine Nuts.
Expand your food repertoire with currants. Fresh currants look like small berries clustered on a thin vine and the color ranges from white to red to deep purple. The best place to find fresh currants would be a farmers’ market or specialty grocery store. Use fresh currants in a yogurt parfait or baked into a quick bread.
Dried currants look like mini raisins and can be used in place of most recipes that call for raisins. They are often easier to find than fresh currants. Use dried currants in scone and bread recipes, or stirred into oatmeal. Or, try a savory preparation like our couscous recipe below.
Don’t forget to check out our Food of the Month post on currants.
Recipe
Couscous cooks almost instantly. Jazz up this quick cooking grain with some saffron, toasted pine nuts and currants.
Can’t find saffron? Try powdered turmeric. No currants? Sub raisins or dried cranberries. Dislike pine nuts? Use almonds or pumpkin seeds.
To turn this side dish into a main, mix in chickpeas, feta cheese, and baby spinach or chopped veggies.
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