Prep 5 mins
Cook 12 mins
An easy accompaniment to Moroccan dishes.
- 2 cups chicken stock
- 1⁄3 cup currants
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon allspice
- 1 cup quick-cooking couscous
- Bring stock, currants, salt and allspice to boil.
- Add couscous and boil 2 minutes, stirring constantly.
- Remove from heat, cover and let stand 5 minutes.
- Fluff with fork and serve.
Very pleasant couscous recipe. I used vegetarian chicken flavoured stock which made it even lower in fat, and whole allspice which I crushed myself. quick and easy and it filled the gaps. Thank you Evelyn!
Easy and delicious -- stovetop to table in nothing flat! Made as directed. Thanks, evelyn/athens! Made for ZWT9, team Gourmet Goddesses.
This was nice and lightly seasoned. It was my first time making and trying couscous and it was a good experience! :) I pretty much combined the instructions here with the instructions on the box of couscous (brought the ingredients to a boil before adding it to the couscous, then let it stand for 5 minutes. Then I added a touch of butter and fluffed it all up.) Yum! Thanks!