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  1. Exported from MasterCook

  2. Couscous Timbales

  3. Recipe By :

  4. 4 Preparation Time :

  5. Categories : Side Dishes - Rice

  6. Amount Measure Ingredient -- Preparation Method -- -- --

  7. 1/3 cup scallion -- thinly sliced

  8. 1 tablespoon unsalted butter

  9. 3/4 teaspoon ground cumin

  10. 1/4 teaspoon turmeric

  11. 1/8 teaspoon cinnamon

  12. 1 14 oz. can Italian plum tomatoes, drained -- chopped fine,drain

  13. 1/4 cup dried currants

  14. 3/4 cup couscous

  15. 3 tablespoons fresh parsley -- minced

  16. 4 flat parsley leaves -- garnish

  17. In a skillet cook the scallion in the butter over moderately low heat,

  18. stirring, for 1 minute. Stir in the cumin, turmeric, cinnamon, tomatoes,

  19. 1 cup plus 2 tablespoons water. Bring the liquid to a boil,

  20. stir in the couscous and let the mixture stand, covered, off the heat for 5

  21. minutes or until the couscous has absorbed the liquid. Pack the couscous

  22. 4 well buttered

  23. 1/2 cup timbale molds. The couscous may be prepared and molded up to 2 hours in advance and kept at room temperature. Reheat the

  24. 350 oven for 10 minutes. Invert

  25. the timbales onto a plattter and garnish each timbale with a parsley sprig if

  26. desired. - - - - - - - - - - - - - - - - - -

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