Couscous for breakfast

Yield: 1 Servings

Measure Ingredient
1.00 cup Couscous
1¼ cup Water
⅓ cup Currants
⅓ cup Diced dried apricots
2.00 tablespoon Port wine
2.00 tablespoon Butter
\N \N Sugar; to taste
½ cup Sliced almonds
\N \N Heavy cream; (optional)

Soak couscous in water for 20 minutes. At the same time, steep currants and apricots in Port wine. When couscous is soaked, break up any clumps with your fingers. Melt butter, add steeped fruit and saute a few seconds. Add the couscous, sugar and saute for a minute or until all of the ingredients are hot. Sprinkle sliced almonds over the top and serve. This recipe yields ?? servings Comments: As a ridiculously rich option, spoon couscous in breakfast bowl and pour some heavy cream over the top.

Recipe Source: PASTA MONDAY TO FRIDAY with Michele Urvater From the TV FOOD NETWORK - (Show # PS-6560 broadcast 01-25-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...


Recipe by: Michele Urvater

Converted by MM_Buster v2.0l.

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