Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Side Dishes - Rice
Amount Measure Ingredient -- Preparation Method
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1/3 cup scallion -- thinly sliced
1 tablespoon unsalted butter
3/4 teaspoon ground cumin
1/4 teaspoon turmeric
1/8 teaspoon cinnamon
1 14 oz. can Italian plum tomatoes, drained -- chopped fine,drain
1/4 cup dried currants
3/4 cup couscous
3 tablespoons fresh parsley -- minced
4 flat parsley leaves -- garnish
In a skillet cook the scallion in the butter over moderately low heat,
stirring, for 1 minute. Stir in the cumin, turmeric, cinnamon, tomatoes,
currants and 1 cup plus 2 tablespoons water. Bring the liquid to a boil,
stir in the couscous and let the mixture stand, covered, off the heat for 5
minutes or until the couscous has absorbed the liquid. Pack the couscous
into 4 well buttered 1/2 cup timbale molds. The couscous may be prepared and
molded up to 2 hours in advance and kept at room temperature. Reheat the
timbales, covered with foil, in a preheated 350 oven for 10 minutes. Invert
the timbales onto a plattter and garnish each timbale with a parsley sprig if
desired.
