Couscous timbales with pistachios,scallions, and currants
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Unsalted butter |
| ¾ | cup | Chicken broth |
| ½ | cup | Couscous |
| ¼ | cup | Dried currants; soaked in hot water for 15 minutes and drained |
| ⅓ | cup | Thinly sliced scallion |
| ¼ | cup | Shelled pistachio nuts; |
| Toasted lightly and chopped fine | ||
| 1 | tablespoon | Minced fresh parsley leaves |
| 1½ | tablespoon | Fresh lemon juice |
| 1 | pinch | Cinnamon |
| 3 | tablespoons | Olive oil |
Directions
Can be prepared in 45 minutes or less.
In a saucepan combine the butter and the broth, bring the liquid to a boil, and stir in the couscous. Remove the pan from the heat, let the mixture stand, covered, for 5 minutes, and transfer it to a bowl. Break up any lumps with a fork and stir in the currants, the scallion, the pistachios, the parsley, and salt and pepper to taste. In a small bowl whisk together the lemon juice, the cinnamon, and the oil. Toss the couscous mixture with the dressing and season it with salt and pepper. Pack the mixture into two ¾-cup timbales and unmold the timbales onto 2 plates.
Serves 2
Gourmet July 1991
Posted to recipelu-digest by Sandy <sandysno@...> on Feb 26, 1998