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CATEGORY CUISINE TAG YIELD
Meats Spanish 4qr 1 Servings

INGREDIENTS

4 T Butter
2 Shallots, minced
1 c Chicken broth
6 Threads Spanish saffron
crushed
1 c Instant couscous
2 T Sugar
1 T Orange-flower water
1 t Ground cinnamon
2 T Raisins, plumped in warm
water and drained
4 Dates, pitted and chopped
6 Dried apricot halves
plumped in warm
water drained and
diced
2 T Slivered almonds, toasted
Salt and freshly ground
pepper to taste

INSTRUCTIONS

In a medium saucepan over medium heat, melt 2 tablespoons of the
butter and add the shallots. Saute until the shallots are  translucent,
2 to 3 minutes. Add the broth, saffron, and remaining 2  tablespoons
butter. Bring to a boil. Gradually stir in the couscous  and remove
from the heat. Cover and let stand for 5 minutes. Transfer  the
couscous to a bowl and fluff with a fork. Stir in the sugar,
orange-flower water, cinnamon, raisins, dates, apricots and slivered
almonds. Season with salt and pepper. Use as a stuffing, or serve hot
as a side dish.  Makes 3 cups.  Recipe from Cooking at the Kasbah
(1998) by Kitty Morse, Chronicle  Books, San Francisco.  Converted by
MC_Buster.  Per serving: 864 Calories (kcal); 57g Total Fat; (56%
calories from  fat); 12g Protein; 86g Carbohydrate; 124mg Cholesterol;
1242mg Sodium  Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2
Vegetable; 3 1/2  Fruit; 11 Fat; 1 1/2 Other Carbohydrates  Converted
by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1552
Calories From Fat: 513
Total Fat: 58.8g
Cholesterol: 122.1mg
Sodium: 1730.4mg
Potassium: 4438.5mg
Carbohydrates: 236.8g
Fiber: 14.4g
Sugar: 28.7g
Protein: 42.3g


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