| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Spanish |
4qr |
1 |
servings |
INGREDIENTS
| 4 |
tb |
Butter |
| 2 |
|
Shallots; minced |
| 1 |
c |
Chicken broth |
| 6 |
|
Threads Spanish saffron; crushed |
| 1 |
c |
Instant couscous |
| 2 |
tb |
Sugar |
| 1 |
tb |
Orange-flower water |
| 1 |
ts |
Ground cinnamon |
| 2 |
tb |
Raisins; plumped in warm |
|
|
; water and drained |
| 4 |
|
Dates; pitted and chopped |
| 6 |
|
Dried apricot halves; plumped in warm |
|
|
; water, drained, and |
|
|
; diced |
| 2 |
tb |
Slivered almonds; toasted |
|
|
Salt and freshly ground pepper to taste |
INSTRUCTIONS
1. 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.
2. 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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