Curried Carrot Couscous

Method

1. Preheat over to 350 degrees.

2. Lay pine nuts on a small baking sheet in one layer.

3. Bake 3 to 5 minutes, until nuts just start to brown.

4. Remove from oven and reserve.

5. Heat olive oil in a large saucepan.

6. Add onions and cook for 3 minutes over low heat.

7. Stir in curry, cinnamon, cumin and turmeric. Cook another minute.

8. Add chicken broth and carrots to onion.

9. Cover and cook over low heat 5 to 7 minutes, until carrots are just tender.

10. Place cooked couscous in a large bowl. Toss with a fork.

11. Add carrots, onions and cooking liquid, currants and lemon zest. Toss with a fork again.

12. Add salt and pepper if desired; adjust other seasonings to taste.

13. Bring to room temperature.

14. Toss with mint.

15. Cover and refrigerate until serving.