Post by bean on May 30, 2007 10:27:05 GMT -5
This was excellent with the Moroccan chicken. 
Couscous with Dried Fruit & Curry
Produced by Jennifer Frazier, Culinary Thymes magazine. Serves 6.
3 cups couscous
1/2 cup dried cherries or cranberries (I used tropical)
1/2 cup currants (didn't use)
2 cups chicken broth
2 T. olive oil
2 T. unsalted butter
1 T. curry powder
1/2 t. turmeric
juice of 1 lemon
3 T. honey
salt
Place the couscous and dried fruits in an even layer in a 9 x 11 inch Pyrex dish. In a medium pot, combine the chicken broth, oil, butter, curry powder and turmeric. Bring to a boil and then ladle over the couscous making sure to evenly soak the grains. Cover immediately with plastic wrap and leave for 10 minutes to steam.
After 10 minutes, remove the plastic and fluff the couscous using a fork. Transfer the couscous to a medium bowl and add the lemon juice, honey and salt to taste. If the couscous seems dry, you may add additional oil at this time. You may serve the couscous warm or at room temperature.
Wine Skinny Suggests: This Mediterranean-inspired side is a savory accompaniment to roasted lamb and poultry, and pairs nicely with a French red -- take your pick!
Couscous with Dried Fruit & Curry
Produced by Jennifer Frazier, Culinary Thymes magazine. Serves 6.
3 cups couscous
1/2 cup dried cherries or cranberries (I used tropical)
1/2 cup currants (didn't use)
2 cups chicken broth
2 T. olive oil
2 T. unsalted butter
1 T. curry powder
1/2 t. turmeric
juice of 1 lemon
3 T. honey
salt
Place the couscous and dried fruits in an even layer in a 9 x 11 inch Pyrex dish. In a medium pot, combine the chicken broth, oil, butter, curry powder and turmeric. Bring to a boil and then ladle over the couscous making sure to evenly soak the grains. Cover immediately with plastic wrap and leave for 10 minutes to steam.
After 10 minutes, remove the plastic and fluff the couscous using a fork. Transfer the couscous to a medium bowl and add the lemon juice, honey and salt to taste. If the couscous seems dry, you may add additional oil at this time. You may serve the couscous warm or at room temperature.
Wine Skinny Suggests: This Mediterranean-inspired side is a savory accompaniment to roasted lamb and poultry, and pairs nicely with a French red -- take your pick!
