Archive for Wednesday, April 4, 2001

Quick couscous mixes sweet, spicy

April 4, 2001


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.

Commenting has been disabled for this item.