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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (248g) Recipe makes 4 servings |
||
| Calories 546 | ||
| Calories from Fat 210 | (38%) | |
| Amount Per Serving | %DV | |
| Total Fat 23.4g | 35% | |
| Saturated Fat 12.2g | 61% | |
| Monounsaturated Fat 7.7g | ||
| Polyunsaturated Fat 1.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 49mg | 16% | |
| Sodium 669mg | 27% | |
| Potassium 466mg | 13% | |
| Total Carbohydrate 71.4g | 23% | |
| Dietary Fiber 4.9g | 19% | |
| Sugars 14.7g | ||
| Protein 13.9g | 27% | |
Ingredients
- 1/4 cup butter
- 1/4 teaspoon cinnamon, ground
- 1/4 teaspoon cardamom, ground
- 1/8 teaspoon clove, ground
- 2 1/4 cups chicken stock
- 1/2 cup currant
- 1 1/2 cups couscous
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/4 cup cashews or 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.
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Featured Reviews for This Recipe
From: dimensionally transcendental
On Feb 13, 2008
If I could give this ten stars I would. I loved this recipe! In my desperate attempts to find an edible couscous recipe (I hate the stuff) I have always failed but this is not just edible it is marvellous and will be made many times! I ground the cardamon and cloves myself which helped with the flavour I think. I also used lots of strong veggie stock because I was cookin for a couple of veggies. Heartily reccommended!
From: Chef #594577
On Nov 10, 2007
I put less butter than called for, and I didn't have ground cardamom. I substituted slivered almonds for cashews — and I added a little bit of allspice and cumin. It was really nice though and it went well with the Million Dollor Moroccan chicken.
From: 125458
On Oct 22, 2005
i don't like couscous myself but made this for DH, who was so enamored with this dish - he ate 2 servings. i followed the directions exactly to perfection. don't skip toasting the cashews, even if they are already roasted - it brings out a whole new extrovert flavor. i made this with wholewheat couscous and used reduced-fat butter with no problems.
From: The Flying Chef
On Dec 11, 2007
I served this last night to accompany #33926. I tasted the couscous by itself so I could appreciate all the lovely flavours before mixing them with the lamb topping, YUM, YUM. It went really well with the lamb, another reviewer had recommend it in her review of the apricot lamb, that your couscous would pair well. Glad I took the advice, the lamb was great, but I had to up ingredients to get final flavours and result, where as you couscous was delcious just made as directed. The only change I did make was to do half butter and half olive oil. My hubby didn't like the addition of the nuts, but I think his nuts because I thought they were wonderful. But we did both agreed it was a lovely flavoured couscous and I will look forward to making it again soon. I think next time I will serve it by itself so I can enjoy the lovely flavours fully. Thanks for sharing
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