Recipe - Fruity Couscous

2 tablespoon Butter
1 cup Couscous steeped in 1 1/4
cups boiling water for 15
minutes
1/3 cup Currants or raisins soaked
in 2 tablespoons rum
2 teaspoon Sugar
Salt and freshly ground
black pepper
One half cup Chopped walnuts; pecans or
cut or sliced up almonds
Sour cream or plain yogurt
for garnish

Heat butter in skillet; break clumps of couscous with your fingers. Add
couscous to skillet with

raisins, rum, and sugar saute for a couple of minutes to heat through;
season to taste with salt and

pepper. Remove from heat and stir in nuts. Top kebabs and couscous with
yogurt.

Yield: 4 servings
Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6750

Posted to MCRecipe Digest V1 #272

Date: Thu, 31 Oct 1996 17:46:04 0500

From: Gail Shermeyer 4paws@netrax.net