Spiced Couscous

• Total Time: 27 mins
• Prep Time: 15 mins
• Cook Time: 12 mins

Ingredients:

Servings: 4

• ¼ cup butter
• ¼ teaspoon cinnamon , ground
• ¼ teaspoon cardamom , ground
• 1⁄8; teaspoon clove , ground
• 2 ¼ cups chicken stock
• ½ cup currant
• 1 ½ cups couscous
• 2 tablespoons butter
• ½ teaspoon salt
• ¼ cup cashews or ¼ cup pistachios

Directions:

1. Toast and chop cashews or pistachios.
2. Melt 1/4 c butter in medium saucepan over low heat.
3. Add spices and cook 2 minutes, stirring occasionally.
4. Add stock and currants.
5. Can be prepared 4 hours ahead, bring to boil.
6. Mix in couscous and 2 tbsps.
7. butter.
8. Cover and remove from heat.
9. Let stand 5 minutes.
10. Fluff with fork; season with salt.
11. Transfer couscous to bowl, add nuts and toss well.

Reviews

[FruitLoop]

WOW!! Dancer^ we really did enjoy this. I love couscous and an making believers out of my husband and family. I used cashews and toasted them as you suggested. The spices and currants really make this so yummy. I served this with pork roast and it made a great side dish. I could eat this as my main course I liked it so much. Thanks.

[Christine Farrar]

This was delicious. I didn't have any currants, so used raisins instead. It was very easy to make.

[Ronamay]

This was super! Just the right amount of spices. I used toasted cashews. I have always added toasted pinenuts to my couscous dishes, but I really liked the cashews, sweet and salty. I didn't have currants, so I used 1/4c dark raisins and 1/4c Craisins (sweetened dried cranberries). The craisins added a nice color to the dish. I served this with a brown sugar/soy base glazed, grilled swordfish and lightly sauteed zucchini, tomatoes and onions. A colorful presentation. DH said to put this meal on the "Company" list. Thanks Dancer^.