---------- Recipe via Meal-Master (tm) v8.02
 
      Title: SPICED COUSCOUS
 Categories: Side dish
      Yield: 6 servings
 
    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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