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curried couscous - serves 4

instructions

1.

In a medium saucepan, heat the olive oil. Add the shallot and scallions and cook until soft but not browned, 3 minutes. Add the couscous and sauté 1 to 2 minutes more.

2.

In a separate saucepan, combine the remaining ingredients and bring to a boil. Pour immediately over the sautéed couscous, remove from the heat, and let stand until the liquid has been absorbed and couscous is tender, 10 to 15 minutes. Serve hot.

ingredients

• 1 tablespoon olive oil
• 1 shallot, finely minced
• ¼ cup finely chopped scallions (green onions)
• 1 cup quick-cooking couscous
• 1 cup chicken stock (make your own, or use canned broth; no cubes please!)
• 1 teaspoon soy sauce
• 2 teaspoons unsalted butter
• 1 tablespoon curry powder
• ½ teaspoon sugar
• Salt and freshly ground black pepper