Couscous Pilaf Timbales
|Butter||50 Milliliter (1/4 Cup)|
|Finely chopped shallots/Leeks / onions||250 Milliliter (1 Cup)|
|Finely diced carrots||250 Milliliter (1 Cup)|
|Chicken stock||625 Milliliter (2 1/2 Cup)|
|Couscous||500 Milliliter (2 Cups)|
|Pine nuts/Slivered almonds||50 Milliliter, toasted (1/4 Cup)|
In saucepan, melt butter over medium heat; cook shallots and carrots for 5 minutes or until softened.
Stir in stock and bring to simmer; cook, covered, for 5 to 8 minutes or just until carrots are tender.
Stir in couscous, nuts, and salt and pepper to taste.
Remove from heat; cover and let stand for 5 minutes.
Fluff with fork.
Grease ten 1/2 cup (125 mL) timbale moulds or custard cups.
Line bottoms with rounds of waxed paper; grease paper.
Pack couscous mixture into moulds.
Turn out onto individual plates; peel off paper.