Golden Couscous with Currants & Scallions

March/April 1996, The EatingWell Healthy in a Hurry Cookbook (2006)

Your rating: None Average: 4.3 (14 votes)

Quick-cooking couscous transforms into a fragrant and colorful side dish with just a few staple ingredients.

Golden Couscous with Currants & Scallions

Makes: 4 servings

Active Time:

Total Time:


  • 2 cups water
  • 2 tablespoons lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon turmeric
  • 1 1/3 cups whole-wheat couscous
  • 1/2 cup currants
  • 1 bunch scallions, chopped
  • Salt, to taste


  1. Place water, lemon juice, oil, salt and turmeric in a medium saucepan; bring to a boil. Stir in couscous and currants. Remove from heat; cover and let stand for 5 minutes. Uncover, fluff with a fork and stir in scallions. Season with salt.


Per serving: 231 calories; 4 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 46 g carbohydrates; 0 g added sugars; 6 g protein; 6 g fiber; 297 mg sodium; 73 mg potassium.

Carbohydrate Servings: 2 1/2

Exchanges: 2 starch, 1 fruit, 1/2 fat

More From EatingWell

Recipe Categories

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner