1/4 c. butter or oil
1/4 tsp. cinnamon
1/4 tsp. ground cardamom
2 1/4 c. vegetable stock
1/2 c. currants
1 1/2 c. couscous
2 tbsp. butter
1/4 c. cashews, chopped

Melt butter, add spices, cook 2 minutes. Add stock and currants. Bring to a boil. Mix in couscous and add 2 tablespoons butter. Cover. Remove from heat and let stand 5 minutes. Fluff with fork, put in bowl. Add nuts. Serve.