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Recipe: Cinnamon Couscous

Side Dishes - Rice, Grains
CINNAMON COUSCOUS

1 cup rich chicken stock (or mushroom stock)
1/4 teaspoon saffron
2 tablespoons olive oil
2 teaspoons roasted garlic*
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Salt and pepper (to taste)
1 cup uncooked couscous
1/2 cup minced green onions
1/3 cup toasted peanuts

In a saucepan heat stock and saffron to a simmer. Remove from heat and let sit for 15 minutes.

Place pan back on stove and add oil, garlic, cumin, coriander, cinnamon and nutmeg and bring to a boil. Correct seasoning with salt and pepper.

Place couscous in a mixing bowl and pour liquid over. Let couscous stand for 3 or 4 minutes to absorb stock.

Fluff gently with a fork and add green onions and peanuts. Serve hot or at room temperature.

*HOW TO ROAST GARLIC:
Cut off top quarter of garlic head and drizzle with the olive oil, salt and pepper. Wrap securely in foil and bake in a 325 degree F oven for 30-40 minutes or until garlic is very soft and creamy. Store roasted garlic covered in refrigerator up to 3 weeks. Squeeze out of husk as needed. This makes a large amount, you can halve the recipe if you need to.

Makes 2-4 servings
MsgID: 052993
Shared by: Betsy at Recipelink.com
Board: Healthy Cooking at Recipelink.com
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