|
|
 Confetti Couscous | Status Approved | | Name |  Confetti Couscous | | Category | African, American, Pasta, Side Dishes | | Serves/Yields | 4 hearty servings | | Source | Kate's own | | Difficulty | Easy | | Prep. Time | 10 minutes | | Cook Time | 10 minutes | | Introduction | | My daughter and I made this last night to go with our meatloaf. Erica called it Confetti Couscous because of all the different bits and pieces so thats what I will name it. It came out wonderful, with it's variety of sweet, salty and crunchy textures. | | Ingredients | | 1 1/4 cups cold water
1 cup couscous
1 1/2 tsps chicken bouillion granules
1 tsp onion powder
1/2 tsp turmeric
1 tsp dried oregano leaf
2 Tbsps butter
1/2 cup raisens
1/4 cup toasted pinenuts
1/4 cup dried tomato bits (I used my own dried grape tomatoes) | | Directions | | Step: 1 | Bring water to a boil in a medium sized saucepan. When boiling, add raisens, tomato pieces, bouillion, herbs and spices and butter. Simmer, covered for 10 minutes. | | Step: 2 | While broth is simmering, melt a dab of butter in a skillet and add the pine nuts, stirring constantly as they burn easily. Toast to a golden brown. Set aside.
Remove the broth from the heat and add the couscous, mixing well. Cover and let sit until all the water is absorbed. Add pine nuts and stir well. |
Time submitted: Monday, February 26. 2007 at 08:04:16 Contributed By: Kate
Rate It| Average score: 3.33 () votes: 3 |  |  |  | |  |  | Comments
| | Login/Create an Account | 0 Comments | | The comments are owned by the poster. We aren't responsible for their content. |
No Comments Allowed for Anonymous, please register |
|
Printer Friendly
Email to friend
Subscribe this RSS
