Yield: 6 servings
|¼ teaspoon||Cinnamon, ground|
|¼ teaspoon||Cardamom, ground|
|⅛ teaspoon||Cloves, ground|
|2¼ cup||Chicken stock|
|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@...