Title: Curried Couscous with Pine Nuts and Currants
Categories: Side Check
Yield: 4 Servings

2 1/2	c	Uncooked couscous
1	tb	Olive oil
1	c	Hot water
1/2	c	Butter (1 stick)
1/2	c	Minced onion
3 1/2	tb	Curry powder
2	tb	Lemon juice
1	ts	Salt
6	ds	Tabasco sauce
1/2	c	Toasted pine nuts
1/2	c	Currants

Place the couscous in a bowl. Add the olive oil and rub the couscous with your hands to thoroughly coat each grain. Add the hot water and stir well until the water is absorbed.

In a 10-inch saut pan, melt the butter over medium-low heat. Add the onion and cook gently until it is soft, about 10 minutes.

Add the curry powder and cook another 2 minutes, stirring. Do not brown the curry powder or it will become bitter.

Add the couscous, lemon juice, salt, Tabasco, pine nuts, and currants. Stir well to distribute the seasonings. Cook until couscous is hot and serve.

Note: This can be made up to a week in advance and reheated, covered, in a 350F oven for about 15 minutes.

Sides by Melicia Phillips ISBN 0-517-59687-3 pg 115

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