Couscous with Pine Nuts and Currants

Couscous with Pine Nuts and Currants

2 tablespoons sesame seeds
2 heaping tablespoons pine nuts (or slivered almonds)
1 tablespoon butter
1/4 tsp salt
1 cup dry Israeli couscous-you can find it at Fresh Market (sometimes called pearl couscous
1 can (15.5 oz) chickpeas, drained (I used ½ a can)
1 cup peeled, seeded and finely diced cucumber
1/8 cup dried currants plumped in hot water for 5 minutes
1/4 cup fines herbes (or minced mint, cilantro and parsley)-parsley, tarragon, chives, chervil (Traditional fines herbes)
1 Lemon, zested and juiced
Red pepper flakes, if desired

Heat oven to 400 degrees. Spread sesame seeds and pine nuts on a cookie sheet and bake until golden, about 5 minutes, watch these, as they can burn quickly. Remove from cookie sheet and set aside to cool. 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

Makes 4 servings

Note: Use an orange instead of a lemon for a sweeter version.