Couscous timbales with pistachios,scallions, and currants

1 Servings

Ingredients

Quantity Ingredient
1 tablespoon Unsalted butter
¾ cup Chicken broth
½ cup Couscous
¼ cup Dried currants; soaked in hot water for 15 minutes and drained
⅓ cup Thinly sliced scallion
¼ cup Shelled pistachio nuts;
Toasted lightly and chopped fine
1 tablespoon Minced fresh parsley leaves
1½ tablespoon Fresh lemon juice
1 pinch Cinnamon
3 tablespoons Olive oil

Directions

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 ¾-cup timbales and unmold the timbales onto 2 plates.

Serves 2

Gourmet July 1991

Posted to recipelu-digest by Sandy <sandysno@...> on Feb 26, 1998

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