Fruity couscous

Yield: 1 Servings

Measure 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

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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