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Title: Spiced Couscous
Categories: Rice
Yield: 6 Servings
| 1/4 | c | Butter |
| 1/4 | ts | Cinnamon, ground |
| 1/4 | ts | Cardamom, ground |
| 1/8 | ts | Cloves, ground |
| 2 1/4 | c | Chicken stock |
| 1/2 | c | Currants |
| 1 1/2 | c | Couscous |
| 1/4 | c | Cashews; or pistachios |
Toast and chop cashews or pistachios. Melt 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. Cover and remove from heat. Let stand 5 minutes. Fluff with fork. Transfer couscous to bowl, add nuts and toss well.
Sylvia's comments: this was good! I was hesitant to try it because I'd never heard of couscous and the spices sounded weird, but it was delicious with just a hint of sweetness. I don't think that much butter was needed, though (and I'd already cut it down!), will try less next time.
From _Bon Appetit_, October 1987.
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005, Internet sylvia.steiger@lunatic.com
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