| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 3 |
c |
Couscous |
| 4 1/2 |
c |
Boiling water or chicken broth |
| 3/4 |
c |
Dried currants |
| 1 |
c |
Dried apricots, diced |
| 3/4 |
c |
Toasted pine nuts |
|
|
Zest of a lemon |
|
|
Juice of 1/2 lemon |
| 1/4 |
c |
Olive oil |
|
|
Salt and pepper |
|
|
Cayenne, to taste |
| 5 |
|
Scallions, thinly sliced (5 to 6) |
| 3/4 |
c |
Fresh mint leaves, finely sliced |
INSTRUCTIONS
In a large bowl combine couscous and boiling water. Cover with plastic wrap
and allow to steam for 5 minutes. Fluff couscous with a fork, breaking
apart clumps with fingertips. Stir in currants, apricots, and pine nuts and
set aside. In a small bowl whisk together the zest, juice, olive oil, salt,
pepper and cayenne. Drizzle mixture over the couscous and toss to combine.
Couscous can be made up to this point 1 to 2 days in advance. Store in an
airtight container and refrigerate. Stir in the scallions. Transfer to a
serving platter and garnish with mint.
Yield: 10 to 12 servings
NOTES : Cooking Live Recipe by: Cooking Live Show #CL8837 Posted to
MC-Recipe Digest V1 #523 by Angele Freeman <jfreeman@netusa1.net> on Mar
19, 1997
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