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Vegetables/Side Dishes Bon Appetit
Couscous 10/1/1987


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Servings: 6

Serve with the Yogurt-Baked Fish.

( stick) butter
teaspoon cinnamon
teaspoon ground cardamom
1/8 teaspoon ground cloves
2- cups chicken stock or chicken broth
cup dried currants
1- cups couscous
2 tablespoons unsalted butter, room temperature
cup chopped toasted cashews or toasted pistachios

Melt 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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