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Couscous With Figs And Raisins

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  Vegetable oil 2 Tablespoon
  Shallot 1 Large, minced
  Low salt chicken broth/Water 2 1⁄4 Cup (36 tbs)
  Thyme 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Cinnamon 1⁄8 Teaspoon
  Calimyrna figs 4 , stems removed, snipped into small pieces (Dried)
  Dark raisins 2 Tablespoon
  Fine grained cracked wheat/Refined white couscous 1 Cup (16 tbs) (Found In Whole Food/Health Food Stores)

In the top of a large double boiler, heat the vegetable oil and saute the shallot over direct heat until it's sizzling.
Add the broth or water, seasonings, and dried fruits, and bring the mixture to a boil.
Add the wheat in a slow stream so that the water never stops boiling.
Meanwhile, bring 2 inches of water to a boil in the bottom of the double boiler.
Cook the cracked wheat, covered, over simmering water for 15 to 20 minutes, until it tastes done.
If substituting refined white couscous, cook only 5 minutes.
Fluff well before serving.

Recipe Summary

Difficulty Level: 
Main Dish

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Couscous With Figs And Raisins Recipe