| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Artchokes, Breakfast | 1 | Servings | |
INGREDIENTS
| 1 | c | Couscous |
| 1 1/4 | c | Water |
| 1/3 | c | Currants |
| 1/3 | c | Diced dried apricots |
| 2 | T | Port wine |
| 2 | T | Butter |
| Sugar, to taste | ||
| 1/2 | c | Sliced almonds |
| Heavy cream, optional |
INSTRUCTIONS
Soak couscous in water for 20 minutes. At the same time, steep currants and apricots in Port wine. When couscous is soaked, break up any clumps with your fingers. Melt butter, add steeped fruit and saute a few seconds. Add the couscous, sugar and saute for a minute or until all of the ingredients are hot. Sprinkle sliced almonds over the top and serve. This recipe yields ?? servings Comments: As a ridiculously rich option, spoon couscous in breakfast bowl and pour some heavy cream over the top. Recipe Source: PASTA MONDAY TO FRIDAY with Michele Urvater From the TV FOOD NETWORK - (Show # PS-6560 broadcast 01-25-1998) Recipe by: Michele Urvater Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1038
Calories From Fat: 508
Total Fat: 59.6g
Cholesterol: 61.1mg
Sodium: 30.1mg
Potassium: 1523.9mg
Carbohydrates: 115.9g
Fiber: 16.1g
Sugar: 61.1g
Protein: 24.2g