Recipe information
Yield
4 to 6 Servings
Ingredients
2
cups hot water
3
/4 cup raisins
4
tablespoons (1/2 stick) butter, divided
3
tablespoons dry white wine
1
/2 teaspoon saffron threads
1
cup couscous
1
medium onion, chopped (about 1 1/2 cups)
3
/4 cup sliced almonds, toasted
2
teaspoons ground cinnamon
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Preparation
Step 1
Combine 2 cups hot water and raisins in small bowl. Soak raisins until softened, about 15 minutes. Drain water into large saucepan; reserve raisins. Add 2 tablespoons butter, wine, and saffron to pan; bring to boil. Stir in couscous. Cover, remove from heat, and let stand until liquid is absorbed, about 15 minutes.
Step 2
Meanwhile, melt remaining 2 tablespoons butter in medium skillet over medium-low heat. Add onion; cover and cook until translucent and tender, stirring occasionally, about 8 minutes. Mix onion, reserved raisins, almonds, and cinnamon into couscous. Season to taste with salt and pepper and serve.