Recipe - Couscous Timbales With Pistachios Scallions And Currants

1 tablespoon Unsalted butter
Three fourths cup Chicken broth
One half cup Couscous
One fourth cup Dried currants; soaked in
hot water for 15 minutes
and drained
1/3 cup Thinly cut or sliced up scallion
One fourth cup Shelled pistachio nuts;
Toasted lightly and chopped
fine
1 tablespoon Minced fresh parsley leaves
1 One half tablespoon Fresh lemon juice
1 pn Cinnamon
3 tablespoon Olive oil

Can be prepared in 45 minutes or less.

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

Serves 2

Gourmet July 1991

Posted to recipeludigest by Sandy sandysno@pctech.net on Feb 26, 1998