Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Butter
1/4 ts Cinnamon, ground
1/4 ts Cardamom, ground
1/8 ts Cloves, ground
2 1/4 c Stock, chicken
1/2 c Currants
1 1/2 c Couscous
2 tb Butter
1/2 ts Salt
1/4 c Cashews; or pistachios

ANNE'S MODIFICATIONS: use 1 tsp homemade garam masala to replace
spices (contained the same spices), omitted nuts, used raisins
instead of currants, added 1 peeled, sliced carrot 1 sliced celery
stalk. Stir fried carrot and celery in butter with spices for 4
minutes. Toast and chop cashews or pistachios. Melt 1/4 c butter in
medium saucepan over low heat. Add spices and cook 2 minutes,
stirring occasionally. Add stock and currants. Can be prepared 4
hours ahead. Bring to boil. Mix in couscous and 2 T butter. Cover
and remove from heat. Let stand 5 minutes. Fluff with fork; season
with salt. Transfer couscous to bowl, add nuts and toss well.

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