Couscous Crowns With Pistachios, Scallions, and Currants

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

• Ready In: 30 mins
• Serves: 4
• Yields: 4 serving

Ingredients

• 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)

Directions

1. In a saucepan combine the butter and the broth, bring the liquid to a boil, and stir in the couscous.
2. Remove the pan from the heat, let the mixture stand, covered, for 5 minutes, and transfer it to a bowl.
3. Break up any lumps with a fork and stir in the currants, the scallion, the pistachios, the parsley, and salt and pepper to taste.
4. In a small bowl whisk together the lemon juice, the cinnamon, and the oil.
5. Toss the couscous mixture with the dressing and season it with salt and pepper.
6. 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.