sliced 1/3 cup dried figs -- sliced (or prunes) 1 tablespoon butter 1/4 teaspoon salt 1 1/3 cups couscous In 3-quart saucepan, heat duck stock, dates, figs, butter and salt to boiling. Stir in couscous and remove saucepan from heat. Cover and set aside 5 minutes. Fluff couscous with fork before serving.
How To make Dried Fruit Couscous's Videos
How to Prepare Couscous with Dried Fruits- CocinaTv by Juan Gonzalo Angel
@juangangel In a small skillet, heat 1 tablespoon of olive oil and sauté the onion until golden, about 3 minutes. Set aside.
In a small bowl, add the apricots, raisins, prunes, and boiling water. Let the fruits soak for about 5 minutes. Drain the liquid into container and save it. Set the fruits aside.
In a medium sauce pan, add the chicken broth and the water that has been saved from the fruit; add salt, pepper, and 1 tablespoon of olive oil. Bring it to a boil and add the couscous. Immediately remove the pan from the heat and cover with a lid. Let it rest for 5 to 6 minutes, or until the liquid is absorbed. Fluff the couscous with a fork. Add the onion, fruits, cashews, almonds, and basil. Fold in the remaining olive oil and stir it gently. Serve it immediately.
Fuente
Juan Gonzalo Angel Retrepo
Sweet Couscous & Seasonal Fruits Recipe
Recipe from Ivan Mather, head chef at Subiaco Hotel in Perth. Makes a great breakfast or special dessert. Sugar syrup may be made in bulk and used when needed. It keeps well in the refrigerator.
(Short grained rice may be substituted if you can't find Israeli couscous).
Serves 6
Basic Ingredients: 1 packet Israeli couscous, cooked and drained Seasonal Fruits (preferably berries) Sweet Milk Stock 1 litre milk 1 tsp orange oil or heaped tsp grated orange rind 1 cinnamon stick 2-3 tbsp caster sugar 2-3 star anise 1 vanilla pod (split) or 1 tsp vanilla essence Rose Petal Liquor 600ml water Handful dried rose petals (Iranian ones are available in specialty food stores) or 1 tsp rose water 6 tbsp white sugar
Sweet Milk Stock: Put milk in a saucepan, add cinnamon, star anise, vanilla and sugar. Finally add the orange oil or grated orange rind and simmer two minutes. Do not boil.
Rose Petal Liquor: Warm water, add rose petals and allow to steep for two minutes. Drain, put liquor back into the saucepan. Add sugar and dissolve. Before serving: Put couscous into individual serving bowls. Pour some milk stock over. Steep fruits in rose petal liquor over medium heat for a few seconds. Serve fruits and a little liquor on top of the couscous.
Moroccan Spiced Chicken with Dried Fruit Couscous | Urban Gourmet
A warm and sweet blend I created from 10 common pantry spices was the inspiration for this quick and simple family dinner. Couscous is the fastest side dish you will ever make!
Recipes on my blog:
Recipe for Moroccan Spice Blend:
Recipe for Dried Fruit Couscous:
Kellogg's Special K | Fruit Couscous Recipe
Kellogg's Special K | Fruit Couscous Recipe
Spicely Organics Spiced Couscous with Dried Fruits and Nuts
From our Spicely Organics kitchen to yours: here’s a deliciously flavorful creative twist with our recipe for Spiced Couscous with Dried Fruits and Nuts.
Dried Fruit Confetti Couscous Recipe - The Spice Lady - Cooking Demo (Part 2)
Vegan or Vegetarian couscous recipe. The Spice Lady, Sharon Elston, demonstrates a Moroccan inspired menu: Sweet and Savoury Couscous Dried Fruit Confetti Salad.