Projects

Wednesday, January 02, 2008

Cous Cous Timbales


These impressive looking timbales were simple to prepare and can be made up to two hours ahead of time. Just re-heat for ten minutes before unmoulding and serving.


The recipe comes from Gourmet Magazine, March 1986


You Will Need:


1/2 cup thinly sliced scallion

1 tablespoon unsalted butter

3/4 teaspoon cumin

1/4 teaspoon turmeric

1/8 teaspoon cinnamon

a 14 oz. tin of Italian tomatoes, chopped fine and drained a second time

1/4 cup currants

3/4 cup cous cous

1 cup plus 2 tablespoons water

3 tablespoons minced parsley

1/4 teaspoon salt (not in the recipe, but I think it is needed)


Butter 4 1/2 cup timbales generously.


In a skillet, cook the scallion and parsley in the butter over medium heat for 1 minute. Stir in the cumin, turmeric, cinnamon, tomatoes, and currants. Add water and bring liquid to a boil. Stir in cous cous and remove from heat. Cover pan and let sit five minutes. Fluff well. Pack into timbales, and either bake immediately (in a baking dish covered with foil) in a pre-heated 350 degree F. oven, or let stand at room temperature for up to two hours.


Unmould by running a thin knife around the timbale and set on platter.

No comments:

Post a Comment