Title: Spiced couscous
 Categories: Side dish
      Yield: 6 Servings
 
    1/4 c  Butter
    1/4 ts Cinnamon, ground
    1/4 ts Cardamom, ground
    1/8 ts Cloves, ground
  2 1/4 c  Stock, chicken
    1/2 c  Currants
  1 1/2 c  Couscous
      2 tb Butter
    1/2 ts Salt
    1/4 c  Cashews; or pistachios
 
  ANNE'S MODIFICATIONS: use 1 tsp homemade garam masala to replace
  spices (contained the same spices), omitted nuts, used raisins
  instead of currants, added 1 peeled, sliced carrot & 1 sliced celery
  stalk. Stir fried carrot and celery in butter with spices for 4
  minutes. Toast and chop cashews or pistachios.  Melt 1/4 c butter in
  medium saucepan over low heat. Add spices and cook 2 minutes,
  stirring occasionally. Add stock and currants.  Can be prepared 4
  hours ahead. Bring to boil. Mix in couscous and 2 T butter.  Cover
  and remove from heat. Let stand 5 minutes. Fluff with fork; season
  with salt. Transfer couscous to bowl, add nuts and toss well.