Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 2
Ingredients
1 tablespoon unsalted butter
3/4 cup chicken broth
1/2 cup couscous
1/4 cup dried currants, soaked in hot water for 15 minutes and drained
1/3 cup thinly sliced scallion
1/4 cup shelled pistachio nuts,toasted lightly and chopped fine
1 tablespoon minced fresh parsley
1-1/2 tablespoons fresh lemon juice
a pinch of cinnamon
3 tablespoons olive oil
Preparation
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 3/4-cup timbales and unmold the timbales onto 2 plates.
