Couscous Timbales With Pistachios, Scallions, And Currants
Serves: 5
Irma Bergnaum
1 January 1970
Based on User reviews:
53
Spice
49
Sweetness
49
Sourness
42
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 tbsp
Unsalted Butter3 cup
Chicken Broth1 cup
Couscous1 tbsp
Parsley (minced fresh)1.5 tbsps
Lemon Juice (fresh)3 tbsps
Olive OilDirections:
1
In a saucepan combine the butter and the broth, bring the liquid to a boil, and stir in the couscous
2
Remove the pan from the heat, let the mixture stand, covered, for 5 minutes, and transfer it to a bowl
3
Break up any lumps with a fork and stir in the currants, the scallion, the pistachios, the parsley, and salt and pepper to taste
4
In a small bowl whisk together the lemon juice, the cinnamon, and the oil
5
Toss the couscous mixture with the dressing and season it with salt and pepper
6
Pack the mixture into two 3/4-cup timbales and unmold the timbales onto 2 plates
7
In a saucepan combine the butter and the broth, bring the liquid to a boil, and stir in the couscous
8
Remove the pan from the heat, let the mixture stand, covered, for 5 minutes, and transfer it to a bowl
9
Break up any lumps with a fork and stir in the currants, the scallion, the pistachios, the parsley, and salt and pepper to taste
10
In a small bowl whisk together the lemon juice, the cinnamon, and the oil
11
Toss the couscous mixture with the dressing and season it with salt and pepper
12
Pack the mixture into two 3/4-cup timbales and unmold the timbales onto 2 plates