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

ANNES 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.