| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Breakfast, Artchokes |
1 |
servings |
INGREDIENTS
| 1 |
c |
Couscous |
| 1 1/4 |
c |
Water |
| 1/3 |
c |
Currants |
| 1/3 |
c |
Diced dried apricots |
| 2 |
tb |
Port wine |
| 2 |
tb |
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.
A Message from our Provider:
“We can do nothing, we say sometimes, we can only pray. That, we feel, is a terribly precarious second-best. So long as we can fuss and work and rush about, so long as we can lend a hand, we have some hope; but if we have to fall back upon God — ah, then things must be critical indeed! #A.J. Gossip”