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.
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