| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | 1 | Servings | ||
INGREDIENTS
| 1 | T | Unsalted butter |
| 3/4 | c | Chicken broth |
| 1/2 | c | Couscous |
| 1/4 | c | Dried currants, soaked in |
| hot water for 15 minutes | ||
| and drained | ||
| 1/3 | c | Thinly sliced scallion |
| 1/4 | c | Shelled pistachio nuts |
| Toasted lightly and chopped | ||
| fine | ||
| 1 | T | Minced fresh parsley leaves |
| 1 1/2 | T | Fresh lemon juice |
| 1 | pn | Cinnamon |
| 3 | T | Olive oil |
INSTRUCTIONS
1998 Can be prepared in 45 minutes or less. In a saucepan combine the butter and the broth, bring the liquid to a boil, and stir in the couscous. Remove the pan from the heat, let the mixture stand, covered, for 5 minutes, and transfer it to a bowl. Break up any lumps with a fork and stir in the currants, the scallion, the pistachios, the parsley, and salt and pepper to taste. In a small bowl whisk together the lemon juice, the cinnamon, and the oil. Toss the couscous mixture with the dressing and season it with salt and pepper. Pack the mixture into two 3/4-cup timbales and unmold the timbales onto 2 plates. Serves 2 Gourmet July 1991 Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 26,
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Nutrition (calculated from recipe ingredients)
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Calories: 769
Calories From Fat: 587
Total Fat: 67.1g
Cholesterol: 30.5mg
Sodium: 566.7mg
Potassium: 651.6mg
Carbohydrates: 32.4g
Fiber: 5.4g
Sugar: 4.4g
Protein: 14g