From time to time, there comes an urge to give simple dishes a lift. One to try is this sweet and spicy couscous recipe that takes little more than a quarter of an hour to make.
Pear Almond Couscous, based on the Moroccan equivalent to pasta, cooks up in about 10 minutes and is a good accompaniment to meat or poultry.
It uses pantry-shelf items, canned broth and canned pears, with a dash of cumin and cilantro. The addition of sauteed strips of chicken breast would make it a one-dish meal. If wished, pine nuts may be substituted for the almonds.
Pear Almond Couscous
(Preparation 5 minutes, cooking and standing time 12 minutes)
14 1/2-ounce can ready-to-serve chicken broth
1/4 cup raisins
3/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground black pepper
16-ounce can pears, drained and chopped
1 tablespoon fresh lemon juice
1 cup couscous
1/3 cup sliced almonds
2 tablespoons chopped fresh cilantro
1 tablespoon butter or margarine
In medium saucepan, combine broth, raisins, salt, cumin and pepper; bring to a boil. Remove from heat; stir in pears, lemon juice, couscous, almonds, cilantro and butter. Cover; let stand 10 minutes. Stir before serving.
Makes four to six servings.
Nutrition information per serving ( 1/4 of recipe): 359 cal., 10 g fat (2 g saturated fat), 8 mg chol., 803 mg sodium, 58 g carbo., 6 g dietary fiber, 11 g pro.
-- Recipe from Pacific Northwest Canned Pears.