Spiced Couscous with Raisins and Almonds

This goes with the Moroccan-Style Roast Chicken. It makes way more than 4-6 servings in my opinion. There were 4 of us eating and we barely made a dent. I left out the saffron since I didn't have any.

Bon Appetit, October 2007

Prep: 20 minutes

Total: 30 minutes

4 to 6 Servings

2 cups hot water

3/4 cup raisins

4 tbsp (1/2 stick) butter, divided

3 tbsp dry white wine

1/2 tsp saffron threads

1 cup couscous

1 medium onion, chopped (about 1 1/2 cups)

3/4 cup sliced almonds, toasted

2 tsp ground cinnamon

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 tbsp 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.

Meanwhile, melt remaining 2 tbsp 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.