| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
|
May 1995 |
1 |
servings |
INGREDIENTS
| 2 2/3 |
c |
Couscous; (about 1 pound) |
| 2 2/3 |
c |
Water |
| 1/2 |
c |
Sugar |
| 1/4 |
c |
Vegetable oil |
| 1 1/2 |
c |
Chopped toasted mixed nuts; (such as walnuts, |
|
|
; blanched almonds, |
|
|
; hazelnuts, |
|
|
; pistachios and pine |
|
|
; nuts) |
| 1 |
|
Box pitted dates; cut into pieces |
|
|
; (8-ounce) |
| 2 |
c |
Milk; hot |
|
|
Additional sugar |
INSTRUCTIONS
Place couscous in large bowl. Bring 2 2/3 cups water, 1/2 cup sugar and oil
to boil in heavy large saucepan, stirring to dissolve sugar. Pour mixture
over couscous and stir until well blended. Cover and let stand 10 minutes.
Fluff with fork to separate grains. Mix nuts and dates into couscous.
Transfer couscous to 13x9x2-inch baking dish. Cool. Cover with foil. (Can
be prepared 4 hours ahead. Let stand at room temperature.)
Preheat oven to 350F. Bake couscous until heated through, about 20 minutes.
Spoon into bowls. Serve, passing hot milk and additional sugar separately.
Serves 8.
Bon Appetit May 1995
Converted by MC_Buster.
Per serving: 2926 Calories (kcal); 74g Total Fat; (22% calories from fat);
75g Protein; 486g Carbohydrate; 66mg Cholesterol; 305mg Sodium Food
Exchanges: 23 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 14
Fat; 6 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
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