Ingredients
1 cup quick cooking couscous
1 1/2 cups chicken stock
Kosher salt and freshly ground black pepper
2 tablespoons, EVOO
Fresh mint
Black currents, optional
In a saucepan, bring the chicken stock to a simmer, add the couscous and stir. Cover and cook according to instructions. Remove from the heat and using a fork; gently fold in the mint, EVOO, optional currents, and season to taste. Cover loosely until service.
