Recipe for Spiced Couscous with Currants
A staple of North African cuisine, couscous is granular semolina and is technically a type of pasta, not a grain. The instant variety used in this recipe makes a quick and delicious side dish. It can be served hot or at room temperature as a salad.
Yield: 4 to 6 servings
Preparation time: 10 minutes
Spice meter: Mildly to moderately spiced
1 cup instant couscous
1/2 teaspoon salt
1 cup boiling water or chicken broth
1-1/2 tablespoon butter
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1/8 teaspoon cayenne
1/3 cup currants, plumped
In a medium bowl, combine the couscous, salt, and boiling water and stir.
Add the butter, coriander, cumin, cinnamon, and cayenne. Cover and let stand for about 5 minutes, until the couscous is plumped. Fluff with a fork and stir in the currants.
Not sure how to plump currants? Put the currants in a small bowl. Pour enough boiling water over them to cover them completely. Let them stand for 10 minutes. Drain in a sieve, discarding the water.
Per serving: Calories 157 (From Fat 28); Fat 3g (Saturated 2g); Cholesterol 8mg; Sodium 198mg; Carbohydrate 28g (Dietary Fiber 2g); Protein 4g.