- 2 cups hot water
- 3/4 cup raisins
- 4 tablespoons ( 1/2 stick) butter, divided
- 3 tablespoons dry white wine
- 1/2 teaspoon saffron threads
- 1 cup couscous
- 1 medium onion, chopped (about 1 1/2 cups)
- 3/4 cup sliced almonds, toasted
- 2 teaspoons ground cinnamon
- Combine 2 cups hot water and raisins in small bowl. Soak raisins until softened, about 15 minutes. Drain water into large saucepan; reserve raisins. Add 2 tablespoons butter, wine, and saffron to pan; bring to boil. Stir in couscous. Cover, remove from heat, and let stand until liquid is absorbed, about 15 minutes.
- Meanwhile, melt remaining 2 tablespoons butter in medium skillet over medium-low heat. Add onion; cover and cook until translucent and tender, stirring occasionally, about 8 minutes. Mix onion, reserved raisins, almonds, and cinnamon into couscous. Season to taste with salt and pepper and serve.