| 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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