Prep 25 mins
Cook 5 mins
My sister made this at one of our family gatherings with #185976 (Middle Eastern Beef Kabobs) and it is wonderful side dish. You can pre-chop and pre-measure prior to a dinner party and have it ready very quickly. I used a nice shaped bowl (that was a good portion size) and used that for the mold :) Nice flavor to enhance the main dish :) Gourmet July 1991
- 2 tablespoons unsalted butter
- 1 1⁄2 cups chicken broth
- 1 cup couscous
- 1⁄2 cup dried currant, soaked in hot water for 15 minutes and drained
- 2⁄3 cup thinly sliced scallion
- 1⁄2 cup shelled pistachio nut, toasted lightly and chopped fine
- 2 tablespoons minced fresh parsley
- 1 -2 tablespoon fresh lemon juice
- 1 pinch cinnamon
- 6 tablespoons olive oil (I use a little less)
- In a saucepan combine the butter and the broth, bring the liquid to a boil, and stir in the couscous.
- Remove the pan from the heat, let the mixture stand, covered, for 5 minutes, and transfer it to a bowl.
- Break up any lumps with a fork and stir in the currants, the scallion, the pistachios, the parsley, and salt and pepper to taste.
- In a small bowl whisk together the lemon juice, the cinnamon, and the oil.
- Toss the couscous mixture with the dressing and season it with salt and pepper.
- Pack the mixture into four 3/4-cup timbales (or mold of your choice- I use ramekin or other serving size dish) and unmold the timbales/mold onto 4 plates.