M’hamsa Couscous w/ Black Currants

January 31, 2010

When you’re not in the mood for rice or a typical pasta side dish why not try couscous? This is my take on a toasted couscous recipe I found. The currents give it a sweet flavor, the cinnamon gives it some spice, and pine nuts will add a nutty quality, of course. All around the trinity of these flavors makes for an delicious dish. You can use any type of couscous for this dish, I opted for the M’hamsa variety. Check it out at Les Moulins Majoub


5 tablespoons butter, divided
2/3 cup pine nuts (about 3 1/2 ounces)
3/4 cup finely chopped white onion
3 cups couscous
1 large cinnamon stick
3/4 cup black currants
2 fresh or dried bay leaves
3 3/4 cup of chicken or vegetable broth
1 teaspoon salt
1/2 cup minced fresh Italian parsley


Melt 1 tablespoon butter in heavy large saucepan over medium-low heat. Add pine nuts and stir until golden brown, about 8 minutes. Be careful and watch your pine nuts closely. They brown rather quickly. Transfer to small bowl.

Melt remaining 4 tablespoons butter in same pan over medium heat. Add finely chopped white onion and saute until soft, about 8-10 minutes. Add couscous, cinnamon stick, and 2 bay leaves and stir until couscous browns slightly, stirring often, about 5 minutes. Next add broth and bring to boil. Reduce heat to low; leave uncovered and simmer until coucous tender and liquid is absorbed, about 10 minutes. Stir in black currants, parsley and pine nuts. Season with black pepper…and the rest is yum! Most definitely a fun dish to make and a healthy dish to eat.

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