Couscous With Figs And Raisins
|Vegetable oil||2 Tablespoon|
|Shallot||1 Large, minced|
|Low salt chicken broth/Water||2 1⁄4 Cup (36 tbs)|
|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.