| 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>
A Message from our Provider:
“Conviction is not repentance; conviction leads to repentance. But you can be convicted without repentance. #Martyn Lloyd-Jones”