Recipe - Couscous Timbales

1/3 cup Scallion; thinly cut or sliced up
1 tablespoon Unsalted butter
Three fourths teaspoon Ground cumin
One fourth teaspoon Turmeric
1/8 teaspoon Cinnamon
1 cn 14 oz. Italian plum tomatoes
drained; chopped fine
One fourth cup Dried currants
Three fourths cup Couscous
3 tablespoon Fresh parsley; minced
4 Flat parsley leaves; garnish

In a skillet cook the scallion in the butter over moderately low heat,
stirring, for 1 minute. Stir in the cumin, turmeric, cinnamon, tomatoes,
currants and 1 cup plus 2 tablespoons water. Bring the liquid to a boil,
stir in the couscous and let the mixture stand, covered, off the heat for 5
minutes or until the couscous has absorbed the liquid. Pack the couscous
into 4 well buttered One half cup timbale molds. The couscous may be prepared
and molded up to 2 hours in advance and kept at room temperature. Reheat
the timbales, covered with foil, in a preheated 350 oven for 10 minutes.
Invert the timbales onto a plattter and garnish each timbale with a parsley
sprig if desired.
Posted to EATL Digest 25 Aug 96

Date: Mon, 26 Aug 1996 14:38:28 0400

From: Laura Hunter LHunter722@AOL.COM