Yield: 4 Servings
|⅓ cup||Scallion; thinly sliced|
|1 tablespoon||Unsalted butter|
|¾ teaspoon||Ground cumin|
|1 can||14 oz. Italian plum tomatoes drained; chopped fine|
|¼ cup||Dried currants|
|3 tablespoons||Fresh parsley; minced|
|4 \N||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@...>