Couscous Salad with Capers, Olives, Pine Nuts and Currants

  • 2 cups water
  • 1/3 cup currants
  • ¾ tsp salt
  • ¼ cup olive oil plus 1 TB
  • 1 ½ cups couscous
  • 2 large garlic cloves, minced
  • 1 medium onion, finely chopped
  • 2 ½ TB red wine vinegar
  • ½ cup green olives, sliced
  • ½ cup preserved lemon rind, minced
  • 2 ½ TB capers, drained
  • ¾ cup pine nuts, toasted lightly
  • 3 TB parsley, finely chopped
  • 3 TB mint, finely chopped
  • Sea salt and pepper

Put the water, salt 1 TB olive oil and the currants in a saucepan and bring to a boil. Stir in the couscous, cover and let stand, off the heat for 5 minutes or until the water is absorbed. Fluff and transfer to serving bowl. Heat 2 TB olive oil in a medium sized pan and sauté the garlic and onion until softened and starting to turn golden brown. Stir into the couscous with the vinegar, olives, capers, preserved lemon, pine nuts, parsley, mint and rest of oil. Season to taste with salt and pepper. Serve at room temperature.