Spiced couscous

Yield: 6 Servings

Ingredients:

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

Instructions:

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.