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Ingredients: 2 Tablespoon(s) unsalted butter 2 Tablespoon(s) walnut oil or olive oil 1 medium onion,minced 1/3 Tablespoon(s) curry powder 1/2 Teaspoon(s) ground cumin 1 Teaspoon(s) cayenne pepper 1/2 toasted walnuts, broken 1 couscous 96 Teaspoon(s) chicken bouillon 1 salt and freshly ground pepper Directions: Melt the butter with the oil in a 2-quart saucepan over low heat. Add the onion and cook until soft. Add the curry powder, cumin, cayenne, and walnuts and cook for 1 minute. Add the couscous and the bouillon and season with salt and pepper. Bring to a boil, cover, and remove from the heat. Set aside for 5 minutes. Fluff the couscous with a fork and serve hot. Tip: Leftover couscous makes a great salad or filling for tomatoes. Add a minced shallot, balsamic vinegar and olive oil to it and season assertively. Let sit for at least 30 minutes or even overnight.
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