Recipe: Curry and Cumin Scented Couscous with Toasted Walnuts

CURRY AND CUMIN SCENTED COUSCOUS WITH TOASTED WALNUTS

2 tablespoons unsalted butter
2 tablespoons walnut oil (or olive oil)
1 medium onion, peeled and finely minced
1 teaspoon Madras curry powder
1/2 teaspoon ground cumin
Pinch of ground cayenne pepper
1/2 cup toasted walnuts, broken
1 cup uncooked couscous, preferably imported
2 cups chicken bouillon
Salt and freshly ground black pepper

Melt the butter with the oil in a 2-quart saucepan over low heat. Add the onion and cook until soft.

Add the curry powder, cumin, cayenne, and walnuts and cook for 1 minute.

Add the couscous and the bouillon and season with salt and pepper. Bring to a boll, cover, and remove from the heat. Set aside for 5 minutes.

Fluff the couscous with a fork and serve hot.

VARIATION:
Leftover couscous makes a great salad or filling for tomatoes. Add a shallot, balsamic vinegar, and olive oil vinaigrette to it and season assertively. Let sit for at least 30 minutes or even overnight--the taste will only get better.

Makes 4-5 servings
Source: Spur of the Moment Cook: Spontaneous and Flavorful Meals for the Busiest Days of the Week by Perla Meyers