 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/3 | cup | couscous, Israeli | 1/2 | oz (24 whole kernels) | almonds, toasted | 1/3 | teaspoon | cinnamon, ground | 3/4 | tablespoon | olive oil | 1/8 | cup | cherries, dried | 1/2 | small box (1.5 oz) | raisins | 1/2 | small box (1.5 oz) | raisins | 3/4 | tablespoon | sugar, dark brown packed sugar |
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Steps
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Sequence
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Step
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| | 1 | Soak dried fruits in water 10 minutes while preparing other ingredients. Rinse as needed. | | 2 | Combine 1 1/3 Cups dry israeli couscous with 2 3/4 cup water. Boil 5-7 min and then remove from heat, covered, allow couscous to absorb the remaining water. Undercooking prevents couscous from getting soggy. | | 3 | Toast slivered almonds until golden brown. This can be done in a regular non-stick pan. | | 4 | Combine fruits, 2 TBS water, a TBS of brown sugar, and a dash of cinnammon (to taste) in a nonstick skillet. Cook until fruits have absorbed the liquid. | | 5 | Combine fruits, toasted almonds, and remaining olive oil and cinammon sugar to the cooked couscous. Stir well, add salt and pepper as needed. |
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