Ingredients

Instructions

  1. Toast and chop cashews or pistachios.
  2. Melt 1/4 c butter in medium saucepan over low heat.
  3. Add spices and cook 2 minutes, stirring occasionally.
  4. Add stock and currants.
  5. Can be prepared 4 hours ahead, bring to boil.
  6. Mix in couscous and 2 tbsps.
  7. butter.
  8. Cover and remove from heat.
  9. Let stand 5 minutes.
  10. Fluff with fork; season with salt.
  11. Transfer couscous to bowl, add nuts and toss well.