Couscous Crowns With Pistachios, Scallions, And Currants

Total Time: 30 mins Preparation Time: 25 mins Cook Time: 5 mins

Ingredients

• 2 tablespoons unsalted butter
• 1 1/2 cups chicken broth
• 1 cup couscous
• 1/2 cup dried currant, soaked in hot water for 15 minutes and drained
• 2/3 cup thinly sliced scallion
• 1/2 cup shelled pistachio nut, toasted lightly and chopped fine
• 2 tablespoons minced fresh parsley
• 1 -2 tablespoon fresh lemon juice
• 1 pinch cinnamon
• 6 tablespoons olive oil (i use a little less)

Recipe

• 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 four 3/4-cup timbales (or mold of your choice- i use ramekin or other serving size dish) and unmold the timbales/mold onto 4 plates.