Thursday, January 27, 2011

Couscous With Almonds And Currants

1 box couscous
1 T unsalted butter
2 cups vegetable or chicken stock
kosher salt and freshly ground black pepper, to taste
1/2 cup currants
1 4-ounce package of slivered almonds, toasted
2 T sliced scallions

Preparing the couscous:
Melt butter in a saucepan with stock, bring to a boil, salt and pepper the broth and add the couscous. Cover immediately and turn off the heat under the saucepan. Shake to level out the couscous. Let sit for 5 minutes.

Add almonds and currants, and sliced scallions (optional), cover and let sit another 5 minutes. Fluff with fork and serve.

Serves 5


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