Couscous Crowns With Pistachios, Scallions, and Currants

• 2 tablespoons unsalted butter
• 1 12 cups chicken broth
• 1 cup couscous
• 12 cup dried currant, soaked in hot water for 15 minutes and drained
• 23 cup thinly sliced scallion
• 12 cup shelled pistachio nut, toasted lightly and chopped fine
• 2 tablespoons minced fresh parsley
• 1 -2 tablespoon fresh lemon juice
• 1 pinch cinnamon
• 6 tablespoons olive oil (I use a little less)

1. In a saucepan combine the butter and the broth, bring the liquid to a boil, and stir in the couscous.
2. Remove the pan from the heat, let the mixture stand, covered, for 5 minutes, and transfer it to a bowl.
3. Break up any lumps with a fork and stir in the currants, the scallion, the pistachios, the parsley, and salt and pepper to taste.
4. In a small bowl whisk together the lemon juice, the cinnamon, and the oil.
5. Toss the couscous mixture with the dressing and season it with salt and pepper.
6. Pack the mixture into four 3/4-cup timbales (or mold of your choice- I use ramekin or other serving size dish) and unmold the timbales/mold onto 4 plates.

unsalted butter, chicken broth, couscous, currant, scallion, pistachio nut, parsley, lemon juice, cinnamon, olive oil

Taken from www.food.com/recipe/couscous-crowns-with-pistachios-scallions-and-currants-376643 (may not work)