Caramelizing the onions is what brings out extra flavor to this dish --- adjust the amount of cayenne pepper to suit heat level, make certain that the chicken broth is *hot* before adding to the recipe :)
- 3 tablespoons butter
- 3 tablespoons olive oil or 3 tablespoons vegetable oil
- 3 medium onions, finely chopped (or use 2 large onion)
- 1 teaspoon brown sugar
- 1 tablespoon fresh minced garlic (optional)
- 1 pinch cayenne pepper
- 3 teaspoons turmeric
- 2 teaspoons cumin
- 1 -2 teaspoon fresh ground black pepper
- 3 cups couscous
- 6 cups hot low sodium chicken broth
- 3⁄4 cup currants
- 1⁄2 cup slivered almonds
- seasoning salt (to taste) or white salt (to taste)
- Bring the broth to a boil; cover with a lid to keep hot; set aside.
- In a large skillet melt the butter with oil over medium-high heat.
- Add in chopped onions with 1 teaspoon brown sugar; sauté stirring until light golden brown (about 15 minutes).
- Add in the garlic, cayenne, turmeric, cumin and ground black pepper; stir for 2 minutes.
- Add in couscous and stir until coated with the onion mixture.
- Mix in the hot broth and currants; cover with a lid.
- Remove from heat and let stand for about 10-15 minutes or until all the water is absorbed.
- Fluff with a fork then mix in the almonds, then season with salt and more ground black pepper if desired.