2 tb Butter 1 c Couscous steeped in 1 1/4 c Boiling Water for 15 minutes 1/3 c Currants or raisins soaked In 2 TB rum 2 ts Sugar Salt and freshly ground Black pepper 1/2 c 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. Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6750 From: Gail Shermeyer <4paws@netrax.Net>date: Thu, 31 Oct 1996 17:46:04 -0500 -----
This couscous is delicious, healthy and ridiculously easy to make. Use it as a meal prep for your breakfast, it stores perfectly in the fridge.
I hope you guys like and if you have any doubts just leave in the comments below.
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Chapters 00:00 - Intro 00:31 - Recipe 02:25 - Kitchen Tip 03:38 - Cooking The Couscous 04:53 - Prepping The Garnish 12:27 - Seasoning The Couscous 15:24 - Plating 17:42 - Final Dish
moroccan fruity couscous (with twist)
Roasting vegetables 1 tsp salt 1/2 green paper 2 tbsp extra Virgo olive oil 1/2 red onion And roast for 20 minutes with 160c
1 cup couscous 1/4 cup raisins 1 and 1/2 cup of boiling water 1 tsp ground coriander 1 tsp ground cumin 1/2 ground cinnamon 1 tsp ground turmeric 2 garlic cloves grated 2 tbsp lemon juice 1 tbsp extra virgin olive oil 1 cup grated carrots 1 cup green peas 4 tbsp pecans
For plating 1 tsp sesame seeds 1tbsp of peaches 1 tbsp parsley
Tools: iPhone XR Editing: Videoshop
Intro Music: Bubbles Site:
Cook Music: Snowman Site:
Couscous & Fruit Salad by Ruth
In Ruth's kitchen today we assemble and couscous and fruit salad.
Moroccan Fruity Cous Cous
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Eat The Evidence - Fruity Moroccan Couscous
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