---------- Recipe via Meal-Master (tm) v8.02

     Title: SPICED COUSCOUS
Categories: Side dish
     Yield: 6 servings

   1/4 c  Butter
   1/4 ts Cinnamon, ground
   1/4 ts Cardamom, ground
   1/8 ts Cloves, ground
 2 1/4 c  Stock, chicken
   1/2 c  Currants
 1 1/2 c  Couscous
     2 tb Butter
   1/2 ts Salt
   1/4 c  Cashews; or pistachios

 ANNE'S MODIFICATIONS: use 1 tsp homemade garam masala to replace spices
 (contained the same spices), omitted nuts, used raisins instead of
 currants,
 added 1 peeled, sliced carrot & 1 sliced celery stalk. Stir fried carrot
 and
 celery in butter with spices for 4 minutes.
 Toast and chop cashews or pistachios.  Melt 1/4 c 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 and 2 T butter.  Cover and remove from heat.  Let stand 5 minutes.
 Fluff with fork; season with salt. Transfer couscous to bowl, add nuts and
 toss well.

-----