Couscous timbales

Yield: 4 Servings

Measure Ingredient
⅓ cup Scallion; thinly sliced
1 tablespoon Unsalted butter
¾ teaspoon Ground cumin
¼ teaspoon Turmeric
⅛ teaspoon Cinnamon
1 can 14 oz. Italian plum tomatoes drained; chopped fine
¼ cup Dried currants
¾ cup Couscous
3 tablespoons Fresh parsley; minced
4 Flat parsley leaves; garnish

In a skillet cook the scallion in the butter over moderately low heat, stirring, for 1 minute. Stir in the cumin, turmeric, cinnamon, tomatoes, currants and 1 cup plus 2 tablespoons water. Bring the liquid to a boil, stir in the couscous and let the mixture stand, covered, off the heat for 5 minutes or until the couscous has absorbed the liquid. Pack the couscous into 4 well buttered ½ cup timbale molds. The couscous may be prepared and molded up to 2 hours in advance and kept at room temperature. Reheat the timbales, covered with foil, in a preheated 350 oven for 10 minutes.

Invert the timbales onto a plattter and garnish each timbale with a parsley sprig if desired.

Posted to EAT-L Digest 25 Aug 96 Date: Mon, 26 Aug 1996 14:38:28 -0400 From: Laura Hunter <LHunter722@...>

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