Categories: Rice/grains, Misc. 
      Yield: 6 servings 
  
    1/4 c  Butter                          2 1/4 c  Chicken stock 
    1/4 ts Cinnamon, ground                  1/2 c  Currants 
    1/4 ts Cardamom, ground                1 1/2 c  Couscous 
    1/8 ts Cloves, ground                    1/4 c  Cashews; or pistachios 
  
  Toast and chop cashews or pistachios.  Melt 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.  Cover and remove from heat.  Let stand 5 minutes. Fluff with 
  fork. Transfer couscous to bowl, add nuts and toss well. 
   
  Sylvia's comments: this was good!  I was hesitant to try it because I'd 
  never heard of couscous and the spices sounded weird, but it was delicious 
  with just a hint of sweetness.  I don't think that much butter was needed, 
  though (and I'd already cut it down!), will try less next time. 
   
  From _Bon Appetit_, October 1987. 
   
  MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo 
  moderator at net/node 004/005, Internet sylvia.steiger@lunatic.com