Curry Couscous

by Rachael Ray Show Staff 5:00 PM, August 27, 2007

Aired August 27, 2007

Serves 6 servings
2 cups chicken stock
1/4 cup (a generous handful) currants
1 fresh or dry bay leaf
1 rounded tablespoon mild curry paste or powder
Salt and pepper
2 tablespoons butter
1 10-ounce box frozen peas
2 cups couscous
1/2 cup toasted, slivered almonds
4-6 scallions, green and white parts thinly sliced

In a small sauce pot, combine the chicken stock, currants, bay leaf, curry, a little salt and pepper, and the butter. Bring up to a boil, add the peas and bring back up to a boil. Place the couscous in a large bowl and pour the seasoned stock over it. Wrap the bowl tightly with some plastic wrap and let the couscous stand for 5 minutes.

Remove the plastic wrap and fluff the couscous with a fork. Remove bay leaf, add the toasted almonds and scallions, stirring to distribute evenly. Serve hot, warm or cold, over a bed of mixed greens. YUM-O!