| 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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Nutrition (calculated from recipe ingredients)
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Calories: 2652
Calories From Fat: 1179
Total Fat: 136.3g
Cholesterol: 0mg
Sodium: 5931.6mg
Potassium: 5271.9mg
Carbohydrates: 301.6g
Fiber: 30.4g
Sugar: 154.3g
Protein: 80.9g