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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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A combination of sweet and savory. Fried the last few minutes. Ingredients:
2 cups couscous |
3 cups chicken broth, 2c starting, 1c later |
2 teaspoons salt, garlic, parsley |
1 cup spinach, fresh chopped |
1/2 cup dried cranberries |
1/2 cup dried pineapple |
1/2 cup slivered almonds, toasted |
1/2 cup green pepper, diced |
4 -8 tablespoons butter |
1/2-3/4 cup olive oil |
1 teaspoon parsley, chopped |
1 teaspoon basil, chopped |
1 teaspoon thyme |
1 teaspoon nutmeg |
2 teaspoons cinnamon sugar |
Directions:
1. Bring 3 c water to a boil, place 1 1/2 cubes mazzi broth in 2 cups of the water, reserving 1c.
2. Stir in couscous, 2t garlic, parsley, salt, cranberries and pineapple. Let stand five minutes.
3. In saute pan, add slivered almonds. Toast, shaking frequently until lightly browned. Set aside.
4. Add 1/2 c olive oil to the pan and heat on med high. Stir in spinach, green pepper, parsley, basil and thyme. Saute 5 minutes.
5. Add couscous mixture back into saute pan and add 1/2 of the olive oil a little at a time.
6. Heat to steaming, then stir in 1/2 of the butter.
7. Add nutmeg and cinnamon sugar.
8. Heat on low, adding broth or oils as needed, for five more minutes.
9. Add the last of the butter and olive oil to bottom of fry pan. Turn couscous mixture into skillet.
10. Heat on med high, stirring occasionally.
11. At the last minute, add toasted almonds and serve.
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