Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Couscous |
| 1¼ cup | Water |
| ⅓ cup | Currants |
| ⅓ cup | Diced dried apricots |
| 2 tablespoons | Port wine |
| 2 tablespoons | 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 sautJ 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.
As a ridiculously rich option, spoon couscous in breakfast bowl and pour some heavy cream over the top. Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC Format by Gail Shermeyer, 4paws@...
Recipe by: PASTA MONDAY TO FRIDAY SHOW # PS6560 Posted to MC-Recipe Digest V1 #495 by 4paws@... (Shermeyer-Gail) on Mar 02, 1997.