CURRIED COUSCOUS WITH ALMONDS, MINT AND GOLDEN RAISINS (for four)

3 tablespoons unsalted butter

1 large bunch scallions, white part finely chopped and 3 tablespoons green part minced

3 garlic cloves, minced or put through a garlic press and mashed

2 teaspoons curry powder

2-1/4 cups chicken broth

½ cup golden raisins

½ cup whole almonds, toasted

one 10 ounce box (1-1/2 cups) couscous

¾ cup finely chopped fresh mint leaves

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1. In a heavy saucepan, cook the white part of the scallion and the garlic in the butter over moderately low heat, stirring, for about 1 minute, or until the garlic begins to turn golden. Add the curry powder and cook the mixture, stirring, for 1 minute. Add the chicken broth and the raisins, bring to a boil and stir in the couscous. Remove the pan from the heat, let the couscous stand, covered, for 5 minutes, and stir in the scallion green, mint and almonds.

SERVE WITH:   Moroccan grilled chicken with harissa and curried couscous

adapted from Gourmet Magazine, October, 1991 and April, 1995