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 currants, added 1 peeled, sliced carrot & 1 sliced celery stalk. Stir fried carrot and 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.