Ingredients
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3 tablespoons butter
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3 tablespoons olive oil or 3 tablespoons vegetable oil
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1 teaspoon brown sugar
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1 tablespoon fresh minced garlic
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1 pinch cayenne pepper
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3 teaspoons turmeric
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2 teaspoons cumin
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1 -2 teaspoon fresh ground black pepper
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3 cups couscous
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6 cups hot low sodium chicken broth
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3/4 cup currants
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1/2 cup slivered almonds
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seasoning salt (to taste) or white salt (to taste)
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3 medium onions, finely chopped (or use 2 large onion)
Instructions
- Bring the broth to a boil; cover with a lid to keep hot; set aside.
- In a large skillet melt the butter with oil over medium-high heat.
- Add in chopped onions with 1 teaspoon brown sugar; sauté stirring until light golden brown (about 15 minutes).
- Add in the garlic, cayenne, turmeric, cumin and ground black pepper; stir for 2 minutes.
- Add in couscous and stir until coated with the onion mixture.
- Mix in the hot broth and currants; cover with a lid.
- Remove from heat and let stand for about 10-15 minutes or until all the water is absorbed.
- Fluff with a fork then mix in the almonds, then season with salt and more ground black pepper if desired.