For a printer friendly version of this recipe, click here
Serve with the Yogurt-Baked Fish.
¼ (½ stick) butter
¼ teaspoon cinnamon
¼ teaspoon ground cardamom
1/8 teaspoon ground cloves
2-¼ cups chicken stock or chicken broth
½ cup dried currants
1-½ cups couscous
2 tablespoons unsalted butter, room temperature
¼ cup chopped toasted cashews or toasted pistachios
Melt ¼ cup butter in heavy medium saucepan over low heat. Add spices and cook 2 minutes, stirring occasionally. Add stock and currants. Bring to boil. Mix in couscous and 2 tablespoons 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.
< Go Back