| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | 4 | Servings | ||
INGREDIENTS
| 1/3 | c | Scallion; thinly sliced |
| 1 | tb | Unsalted butter |
| 3/4 | ts | Ground cumin |
| 1/4 | ts | Turmeric |
| 1/8 | ts | Cinnamon |
| 1 | cn | 14 oz. 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 |
INSTRUCTIONS
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. Posted to EAT-L Digest 25 Aug 96 Date: Mon, 26 Aug 1996 14:38:28 -0400 From: Laura Hunter <LHunter722@AOL.COM>
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