| Recipe Ingredients: |
| 1 Cup |
Spinach Couscous |
| 1 1/4 Cups |
Chicken or Vegetable Stock |
| 2 tsp. |
Butter |
| 1/2 tsp. |
Cajun Seasoning Mix (such as Tony Chachere's)* |
| 1pinch |
Saffron Threads |
| 1/4 Cup |
Dried Currants |
Cooking Directions: |
| 1. |
Bring Stock, Butter, Cajun Seasoning Mix and Saffron to boil in a saucepan. Boil for 2 minutes.
|
| 2. |
Reduce to simmer and add Dried Currants - let simmer for 1 minute.
|
| 3. |
Remove from heat and quickly stir in Spinach Couscous.
Cover and let mixture stand for 5-8 minutes.
|
| 4. |
Uncover and fluff cooked Couscous with a fork, add additional Cajun Seasoning to taste and serve.
|
| 5. |
Note: Dried Cranberries or Cherries work great as well and can be substituted for the Currants. Dice into small pieces before adding to the stock.
*A variety of Cajun Seasoning Mixes are available at most major grocery stores.
|