1/2 cup mixed shelled pistachio nuts (shelled) or 1/2 cup pine nuts , combined to make 1/2 cup (shelled)
1/4 cup dried apricot , julienned
1 1/3 cups couscous
1/4 cup superfine sugar
3 tablespoons superfine sugar
6 tablespoons butter , softened
1/2 teaspoon ground cinnamon
1 1/2 cups hot milk
Directions
Heat oven to 315°F Spread nuts on a baking sheet and bake about 5 minutes, until lightly golden. Allow to cool, then coarse chop.
Place in a bowl with the chopped apricots and toss to combine.
Place the couscous and sugar in a bowl and cover with 1 cup boiling water. Stir well then add the butter and a pinch of salt. Stir until the butter melts, then cover with a dish towel and set aside for 10 minutes.
Fluff with a fork, then add the nuts & apricots, toss gently.
The couscous can be served just like this, on a platter with the meat, or in a bowl. Some prefer it served in small bowls, sprinkled with the cinnamon and a little hot milk. This way it can be a dessert or a breakfast dish, much like we enjoy cream of wheat.
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