- 1/8 cup sesame seeds
- 1/8 cup pine nuts
- 1 tbsp butter
- 1/4 tsp salt
- 1 cup dry whole-wheat couscous (made from semolina, which is used to make pasta)
- 1 can (15.5 oz) chickpeas, drained
- 1 cup peeled, seeded and finely diced cucumber
- 1/8 cup dried currants plumped in water
- 1/4 cup fines herbes (or minced mint, cilantro and parsley)
- Lemon juice
- Red pepper flakes
- Heat oven to 400°F. Spread sesame seeds and pine nuts on a cookie sheet and bake until golden, about 5 minutes. Remove from sheet and set aside. In a large saucepan, boil 1 cup water with butter and salt. Remove from heat and add couscous. Stir, cover and let stand 5 minutes. Fluff with a fork. Toss couscous with sesame seeds, pine nuts, chickpeas, cucumber, currants, and fines herbes. Season to taste with remaining ingredients and salt and pepper.