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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Caramelizing the onions is what brings out extra flavor to this dish - adjust the amount of cayenne pepper to suit heat level, make certain that the chicken broth is *hot* before adding to the recipe :) Ingredients:
3 tablespoons butter |
3 tablespoons olive oil or 3 tablespoons vegetable oil |
3 medium onions, finely chopped (or use 2 large onion) |
1 teaspoon brown sugar |
1 tablespoon fresh minced garlic (optional) |
1 pinch cayenne pepper |
3 teaspoons turmeric |
2 teaspoons cumin |
1 -2 teaspoon fresh ground black pepper |
3 cups couscous |
6 cups hot low sodium chicken broth |
3/4 cup currants |
1/2 cup slivered almonds |
seasoning salt (to taste) or white salt (to taste) |
Directions:
1. Bring the broth to a boil; cover with a lid to keep hot; set aside.
2. In a large skillet melt the butter with oil over medium-high heat.
3. Add in chopped onions with 1 teaspoon brown sugar; sauté stirring until light golden brown (about 15 minutes).
4. Add in the garlic, cayenne, turmeric, cumin and ground black pepper; stir for 2 minutes.
5. Add in couscous and stir until coated with the onion mixture.
6. Mix in the hot broth and currants; cover with a lid.
7. Remove from heat and let stand for about 10-15 minutes or until all the water is absorbed.
8. Fluff with a fork then mix in the almonds, then season with salt and more ground black pepper if desired.
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