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 -----
How To make Fruity Couscous's Videos
Couscous and Mixed fruit salad by Gitika
Thinking of making something healthy yet yummy for lunch today? India Food Network's Gitika brings you a fresh fruit-and-nut-studded couscous salad. Not only does this salad have health benefits it's a perfect after party detox!
Ingredients: 1 cup of Couscous 1 Mango 1 Pear pine nuts Paprika Olive Oil Salt Salsa Sauce
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--------------------------------------------------- Recipe for 5 people:
1 whole chicken breast 200 grams of mini asparagus 1 lime 185 grams of pomegranate seeds 430 grams of white cheese 20 candy tomatoes 5 candy cucumbers 40 grams arugula lettuce 1 large mango 1 avocado 275 grams couscous (lassie) olive oil water chicken seasoning (verstegen) bruschetta mix (xenos) chili flakes (versvers) poultry seasoning (badia) salt baking butter
Grilled lamb chops with mint and fruity couscous
Go on, let your exotic side out and try this classic with a twist. With Farm Quality Assured Lamb Chops, this fresh dish is a sure way of wetting your appetite on the barbecue/grill and for dinner parties.
The Alexis Show - Oolong & Stone Fruit Couscous
Oriental Beauty oolong, traditionally referred to as dong fang mei ren oolong, is grown and harvested in Taiwan and known for its rich honey and stone fruit aromas/flavors. To play upon the stone fruit notes in the tea, we’re infusing it with dried apricots and cherries to create a broth to cook the couscous (and to rehydrate the fruit to mix in the dish). Butter, shallots, salt and pepper balance the dish with savory notes, while just a splash of balsamic vinegar and fresh herbs brighten every bite. Best of all, you can make this dish ahead of time and serve it at room temperature.