Couscous timbales
4 Servings
Ingredients
| Quantity | 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 | |
Directions
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@...>