Fruity couscous
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| 1 | cup | Couscous steeped in 1 1/4 |
| cup | Boiling | |
| Water for 15 minutes | ||
| ⅓ | cup | Currants or raisins soaked |
| In 2 | ||
| TB rum | ||
| 2 | teaspoons | Sugar |
| Salt and freshly ground | ||
| Black pepper | ||
| ½ | cup | Chopped walnuts -- pecans or |
| Sliced | ||
| Almonds | ||
| Sour cream or plain yogurt | ||
| For garnish | ||
Directions
Heat butter in skillet; break clumps of couscous with your fingers.
Add couscous to skillet with raisins, rum, and sugar saute for a couple of minutes to heat through; season to taste with salt and pepper. Remove from heat and stir in nuts. Top kebabs and couscous with yogurt.
Yield: 4 servings
Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6750 From: Gail Shermeyer <4paws@...>date: Thu, 31 Oct 1996 17:46:04 ~0500
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