Well, we needed something to serve with the pork chops in the last blog entry. This excellent dish also comes from The Provençal Cookbook by Gui Gedda and Marie-Pierre Moine, page 189. There seemed to be some logic in pairing two recipes from the same cookbook; fortunately, this pairing worked perfectly!
Once again the preparation time is only 5 minutes, and the cooking time is 20 minutes.
2 cups vegetable stock, or as needed
3 Tbsp olive oil
12 oz. (about 2 cups) couscous
2 Tbsp soft butter
3 Tbsp plump raisins
1. Bring the stock (or water) to a boil. Put the olive oil in a sautè pan over moderate heat. Spread in the couscous and stir to coat with oil. Check the cooking instructions on the couscous box and pour in the required amount of boiling stock or water. Season lightly with salt and pepper. Stir, then cover and reduce the heat to low (or as the package directs). Cook, stirring occasionally for 6-8 minutes, or until the stock is absorbed.
2. Meanwhile, melt the butter in a small frying pan over medium heat. Add the raisins and cook, stirring frequently, for 2-3 minutes. Remove from the heat.
3. Take the couscous off the heat and add the buttery raisins. Stir with a fork. Cover and let stand for 5-10 minutes. Just before serving, stir again with a fork to fluff up the couscous. Adjust the seasonings.