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.
