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 4 to 6 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.
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