Couscous Crowns With Pistachios, Scallions, and Currants
- Ready In:
- 30mins
- Ingredients:
- 10
- Yields:
-
4 serving
- Serves:
- 4
ingredients
- 29.58 ml unsalted butter
- 354.88 ml chicken broth
- 236.59 ml couscous
- 118.29 ml dried currant, soaked in hot water for 15 minutes and drained
- 157.80 ml thinly sliced scallion
- 118.29 ml shelled pistachio nut, toasted lightly and chopped fine
- 29.58 ml minced fresh parsley
- 14.79-29.58 ml fresh lemon juice
- 0.25 ml cinnamon
- 88.74 ml olive oil (I use a little less)
directions
- 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.
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RECIPE SUBMITTED BY
I spent my summers at my Grandparents Cafe (just outside of Noxon Montana) and just love the taste and smell of home cookin'!! My grandma was an amazing person (my rock!) and she made wonderful meals. Her pies (Huckleberry cream was my favorite-yum!) were out of this world. I love to try new recipes and have a goal of making a great "keepers" cookbook to pass on to my kids. Granted they are 12,10 and 6 - so I have plenty of time to create a masterpiece :) I stumbled on to this site~ wow! I love it!
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