Yield: 1 Servings
|1 cup||Couscous steeped in 1 1/4|
|Water for 15 minutes|
|⅓ cup||Currants or raisins soaked|
|Salt and freshly ground|
|½ cup||Chopped walnuts -- pecans or|
|Sour cream or plain yogurt|
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