Spiced couscous

Yield: 6 servings

Measure Ingredient
¼ cup Butter
¼ teaspoon Cinnamon, ground
¼ teaspoon Cardamom, ground
⅛ teaspoon Cloves, ground
2¼ cup Chicken stock
½ cup Currants
1½ cup Couscous
¼ cup Cashews; or pistachios

Toast and chop cashews or pistachios. Melt butter in medium saucepan over low heat. Add spices and cook 2 minutes, stirring occasionally.

Add stock and currants. Can be prepared 4 hours ahead. Bring to boil. Mix in couscous. Cover and remove from heat. Let stand 5 minutes. Fluff with fork. Transfer couscous to bowl, add nuts and toss well.

Sylvia's comments: this was good! I was hesitant to try it because I'd never heard of couscous and the spices sounded weird, but it was delicious with just a hint of sweetness. I don't think that much butter was needed, though (and I'd already cut it down!), will try less next time.

From _Bon Appetit_, October 1987.

MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005, Internet sylvia.steiger@...

Similar recipes