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Servings: 6 Comments:
Serve with the Yogurt-Baked Fish.
Ingredients:
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
Salt
¼ cup chopped toasted cashews or toasted pistachios
Directions:
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.
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