|Name:||Pear Almond Couscous||Contributor:||Evelyn Wells|
|Description:||Pear Almond Couscous||Posted:||2001-09-23|
|Key words:||couscous, pears||Category:||Side Dishes|
|Ingredients:|| 1 can chicken broth (14.5 oz)
1/4 c raisins
3/4 tsp salt
1/4 tsp ground cumin
1/4 tsp ground black pepper
1 can pears (16 oz), drained & chopped
1 Tbsp lemon juice
1 c uncooked couscous
1/3 c sliced almonds
2 Tbsp chopped fresh cilantro
1 Tbsp butter or margarine
|Preparation:||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.
|Notes:||Stats: Calories: 359, Protein: 11g, Total fat: 10g,
Saturated fat: 2g, Cholesterol: 8mg, Sodium: 803mg,
Carbs: 58g, Fiber: 6g
My notes: I can never leave a recipe well enough alone...
- I've always left the butter out, and never missed it.
- Easily doubled - just use a bigger pan.
- I've tried this with the fancy orange-flavored pears, and it tasted pretty darn good with those too, though it was noticably sweeter.
- I always seem to add extra almonds and raisins...
- I love cilantro, plain and simple. For the equinox party (a double recipe), I used a whole "bunch".
- This is also really good served cold as a salad. Add some shredded spinach - yum!