Ingredients

• 2 cups low-sodium chicken broth
• 1 cup water
• 2 cups dry couscous
• 1/2 cup currants
• 1/2 cup roughly chopped roasted, salted pistachios
• 2 tablespoons olive oil

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Instructions

1. In a small saucepan, bring broth and water to a boil over high heat. Place couscous and currants in a bowl, pour in boiling liquid and cover with plastic wrap for 5 minutes until water is absorbed.
2. Stir in pistachios and oil and fluff with a fork. Taste and adjust seasoning, as desired.