*  Exported from  MasterCook  *

                            Couscous Timbales

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Pasta

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3  c             Scallion -- thinly sliced
   1      tb            Unsalted butter
     3/4  ts            Ground cumin
     1/4  ts            Turmeric
     1/8  ts            Cinnamon
  14      oz            Can Italian plum tomatoes --
                        - drained, chopped fine
     1/4  c             Dried currants
     3/4  c             Couscous
   3      tb            Fresh parsley -- minced
   4                    Flat parsley leaves -- garnish

In a skillet cook the scallion in the butter over moderately low
heat, stirring, for 1 minute. Stir in the cumin, turmeric, cinnamon,
tomatoes, currants, and 1 cup +2 tb water. Bring the liquid to a
boil, stir in the couscous and let the mixture stand, covered, off
the heat for 5 minutes or until the couscous has absorbed the liquid.
Pack the couscous into 4 well buttered 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 timbales, covered with foil, in a
preheated 350°F oven for 10 minutes. Invert the timbales onto a
platter and garnish each timbale with a parsley sprig if desired.


                   - - - - - - - - - - - - - - - - - -