| 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)
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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