| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Side dish | 6 | Servings | |
INGREDIENTS
| 1/4 | c | Butter |
| 1/4 | ts | Cinnamon, ground |
| 1/4 | ts | Cardamom, ground |
| 1/8 | ts | Cloves, ground |
| 2 1/4 | c | Stock, chicken |
| 1/2 | c | Currants |
| 1 1/2 | c | Couscous |
| 2 | tb | Butter |
| 1/2 | ts | Salt |
| 1/4 | c | Cashews; or pistachios |
INSTRUCTIONS
ANNE'S MODIFICATIONS: use 1 tsp homemade garam masala to replace spices (contained the same spices), omitted nuts, used raisins instead of currants, added 1 peeled, sliced carrot & 1 sliced celery stalk. Stir fried carrot and celery in butter with spices for 4 minutes. Toast and chop cashews or pistachios. Melt 1/4 c butter in medium saucepan over low heat. Add spices and cook 2 minutes, stirring occasionally. Add stock and currants. Can be prepared 4 hours ahead. Bring to boil. Mix in couscous and 2 T butter. Cover and remove from heat. Let stand 5 minutes. Fluff with fork; season with salt. Transfer couscous to bowl, add nuts and toss well. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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