Couscous with Pistachios and Currants – Marcel’s Culinary Experience

Ingredients

• 4 T. unsalted butter
• 3 cups chicken broth
• 2 cups couscous
• 1 cup dried currants, soaked in hot water for 15 minutes and drained
• 1 cup thinly sliced scallions
• 1 cup shelled pistachio nuts, toasted lightly and finely chopped
• 3 T. flat leaf parsley, finely chopped
• freshly ground black pepper
• 1⁄4 cup freshly squeezed lemon juice
• 1⁄4 teaspoon cinnamon
• 3⁄4 cup olive oil