---------- Recipe via Meal-Master (tm) v8.02
  Categories: Side dish
       Yield: 6 servings
     1/4 c  Butter
     1/4 ts Cinnamon, ground
     1/4 ts Cardamom, ground
     1/8 ts Cloves, ground
   2 1/4 c  Stock, chicken
     1/2 c  Currants
   1 1/2 c  Couscous
       2 tb Butter
     1/2 ts Salt
     1/4 c  Cashews; or pistachios
   ANNE'S MODIFICATIONS: use 1 tsp homemade garam masala to replace spices
   (contained the same spices), omitted nuts, used raisins instead of
   added 1 peeled, sliced carrot & 1 sliced celery stalk. Stir fried carrot
   celery in butter with spices for 4 minutes.
   Toast and chop cashews or pistachios.  Melt 1/4 c butter in medium saucepan
   over low heat.  Add spices and cook 2 minutes, stirring occasionally.  Add
   stock and currants.  Can be prepared 4 hours ahead. Bring to boil.  Mix in
   couscous and 2 T butter.  Cover and remove from heat.  Let stand 5 minutes.
   Fluff with fork; season with salt. Transfer couscous to bowl, add nuts and
   toss well.