Couscous timbales

 
                             Couscous Timbales
 
 Recipe By     :
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Side Dishes - Rice
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/3  cup           scallion -- thinly sliced
    1      tablespoon    unsalted butter
      3/4  teaspoon      ground cumin
      1/4  teaspoon      turmeric
      1/8  teaspoon      cinnamon
    1      14 oz. can    Italian plum tomatoes, drained -- chopped fine,drain
      1/4  cup           dried currants
      3/4  cup           couscous
    3      tablespoons   fresh parsley -- minced
    4                    flat parsley leaves -- garnish
 
 In a skillet cook the scallion in the butter over moderately low heat,
 stirring, for 1 minute.  Stir in the cumin, turmeric, cinnamon, tomatoes,
 currants and 1 cup plus 2 tablespoons water.  Bring the liquid to a boil,
 stir in the couscous and let the mixture stand, covered, off the heat for 5
 minutes or until the couscous has absorbed the liquid.  Pack the couscous
 into 4 well buttered 1/2 cup timbale molds.  The couscous may be prepared and
 molded up to 2 hours in advance and kept at room temperature.  Reheat the
 timbales, covered with foil, in a preheated 350 oven for 10 minutes.  Invert
 the timbales onto a plattter and garnish each timbale with a parsley sprig if
 desired.
 
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