"fried" Couscous
- Ready In:
- 25mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
- 473.18 ml couscous
- 709.77 ml chicken broth, 2c starting, 1c later
- 9.85 ml salt, garlic, parsley
- 236.59 ml spinach, fresh chopped
- 118.29 ml dried cranberries
- 118.29 ml dried pineapple
- 118.29 ml slivered almonds, toasted
- 118.29 ml green pepper, diced
- 59.16-118.32 ml butter
- 118.29-177.44 ml olive oil
- 4.92 ml parsley, chopped
- 4.92 ml basil, chopped
- 4.92 ml thyme
- 4.92 ml nutmeg
- 9.85 ml cinnamon sugar
directions
- Bring 3 c water to a boil, place 1 1/2 cubes mazzi broth in 2 cups of the water, reserving 1c.
- Stir in couscous, 2t garlic, parsley, salt, cranberries and pineapple. Let stand five minutes.
- In saute pan, add slivered almonds. Toast, shaking frequently until lightly browned. Set aside.
- 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.
- Add couscous mixture back into saute pan and add 1/2 of the olive oil a little at a time.
- Heat to steaming, then stir in 1/2 of the butter.
- Add nutmeg and cinnamon sugar.
- Heat on low, adding broth or oils as needed, for five more minutes.
- Add the last of the butter and olive oil to bottom of fry pan. Turn couscous mixture into skillet.
- Heat on med high, stirring occasionally.
- At the last minute, add toasted almonds and serve.
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