Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 c Scallion -- thinly sliced
1 tb Unsalted butter
3/4 ts Ground cumin
1/4 ts Turmeric
1/8 ts Cinnamon
14 oz Can Italian plum tomatoes --
- drained, chopped fine
1/4 c Dried currants
3/4 c Couscous
3 tb 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 +2 tb 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°F oven for 10 minutes. Invert the timbales onto a
platter and garnish each timbale with a parsley sprig if desired.
