Couscous with Currants, Barberries and Mint

Dried barberries are a little peculiar. They resemble small red raisins and are very sour. You may become smitten by their tannic, sweet-tart flavor and ruby-like appearance. You can purchase barberries, called zereshk in Persian, at a Middle Eastern or Persian market or substitute chopped dried sour cherries. You can also leave them out. The couscous has plenty of flavors without their unique touch. Dried currants, sometimes called Zante currants, tasted like small, strongly flavored raisins. Unfortunately, they’re getting harder to find. Get them where you buy the barberries or use chopped raisins.

3 tablespoons extra-virgin olive oil

2 garlic cloves, pressed

1 teaspoon salt

1 teaspoon turmeric

2 cups couscous

3 green onions, thinly sliced

1/3 cup pine nuts, toasted

1/3 cup currants

¼ cup barberries, optional

¼ cup chopped fresh mint

¼ cup fresh orange juice

2 tablespoons chopped flat-leaf parsley

1 teaspoon grated orange zest

Salt and pepper

Method:

Combine the olive oil, garlic, salt, turmeric, and 2 ½ cups water in a heavy, medium-sized saucepan and bring to a boil. Remove the pan from the heat and stir in the couscous. Cover and let stand for 5 minutes.

Fluff the couscous with a fork and transfer it to a large bowl. Cool slightly.

Stir in the green onions, pine nuts, currants, barberries, mint, orange juice, parsley, and orange zest. Season with salt and pepper to taste. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

Yield: 4-6 servings

*This is an incredibly versatile dish. You could make it a main course by adding diced cooked chicken and serving it on a bed of greens. Here are some other ingredients that would be great to add in addition to, or in place of the additions listed above.

Toasted chopped pistachios

Chopped dried apricots

Chopped fresh cilantro

Chopped fresh dill

Crumbled feta cheese

**I also use 100% whole wheat couscous