Step
1:
Heat a medium skillet over high heat. Add 1 tablespoon canola oil to
coat the pan. |
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Steps
2-3:
When the oil shimmers, add 1 diced yellow onion (1/8 inch pieces)
and 1 bunch scallion whites (sliced 1/8 inch thick) and saute.
Season with salt and pepper to taste.
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Steps 4-5:
Stir until golden, about 10 minutes. |
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Steps
6-8:
In a large bowl, combine 3 cups couscous, 2 tablespoons extra virgin
olive oil, 1/3 cup dried currants, and the cooked onion mixture. Add
3 1/4 cups of boiling water to the mixture and stir quickly to
blend. |
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Step
9:
Immediately cover the bowl with plastic wrap, sealing it tightly
against the bowl, and allow to stand until the couscous is tender,
about 30 minutes. |
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Steps
10-12:
Fluff the couscous with a fork and correct the seasonings. Sprinkle
the chopped green scallions on the top and serve.
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