Couscous "Pilaf"
A pilaf is a well seasoned side dish, usually made from rice. This version, made with couscous, is a nice accompaniment to entrees with a 'Moroccan' flavour.
Contrary to popular belief, couscous is NOT a grain, but a form of pasta, traditionally cooked by steaming in a couscousier over bubbling stew.
1/4 cup slivered almonds
4-5 green onions or scallions
1 1/2 cups chicken or vegetable stock
1 cup couscous
1/4 cup olive oil (or less if using non-stick skillet)
1/4 cup raisins or currants
1 1/2 tsp ground cumin
3/4 tsp ground coriander
salt and pepper
Toast almonds over med high heat in a small, dry skillet. Set aside; let cool.
Meanwhile, chop or slice green onions. Bring chicken stock to a boil in a med-sized saucepan. Stir in couscous; remove from heat. Let stand, covered, 5-7 min, until liquid is almost completely absorbed.
While couscous is standing, heat oil in large frying pan over med heat. Add green onions and saute until soft, about 5 min. Stir in raisins and spices; cook 1-2 min.
Fluff the couscous with a fork (do not stir or the couscous will become sticky and lumpy). Add to the onion mixture in the frying pan. Add toasted almonds and heat through, tossing gently.
A garnish of chopped fresh cilantro leaves would be good on this dish, or it can be served under a saucy stew.
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