Couscous

Golden Couscous

From Africa and Asia

• 6 c. vegetable or chicken broth
• 6 tbsp. butter
• 3 c. chopped onions
• 2 tsp. ground turmeric
• 1 tsp. ground cumin
• 3 c. couscous (about 1 pound)
• salt and pepper to taste
• ¾ c. slivered almonds, toasted (optional)

1. Bring broth to a boil in a medium-size saucepan. Reduce heat to very low and cover.
2. Melt butter in a large saucepan over medium heat. Add onions and sauté until tender and light-golden, about 8 minutes. Add turmeric and cumin. Stir 1 minute.
3. Add couscous to onion mixture, and stir until coated. Mix into hot broth, then remove from heat. Cover and let stand until broth is absorbed, about 12 minutes.
4. Fluff couscous with a fork, and season with salt and pepper. Mound on a platter and sprinkle with almonds.