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Sticky Molasses Couscous with Mixed Nuts & Black Olive

2 TBS Butter

2 TBS Olive Oil

2 Cups Lebanese Couscous (The Larger Size)

1 Cup Mixed Nuts, Course Chopped, (Cashews, Almonds, Pecans, Brazil Nuts, Macadamias).

In a large heavy kettle heat the Butter & Olive Oil on a medium low temp, until Butter is melted.

Add the Couscous & Nuts, lower temp and stir as they brown. When desired brownness remove Couscous & Nuts from kettle. Set aside for later use.

 

1/4 Cup Red Shallot, Fine Chopped

1/2 Cup Celery, Fine Chopped

1 to 2 TSP Garlic, Fine Chopped

2 TBS Butter

Add the above four items to the already hot kettle from which you have removed the Couscous & Nuts.

Sauté until Celery & Shallot are translucent.

 

Add to the Celery & Shallot mixture;

3 or 4 TBS Black Strap Molasses

Salt & Pepper, to Taste

1/4 TSP Nutmeg

3 or 4 Dry Thai Birds Eye Pepper, Fine Crushed

1 Large Lime, Zest & Juice

Mix everything together.

 

Now add;

1/2 Cup Dates, Fine Chopped

1 Cup Black Olive, Course Chopped

And The Browned Couscous & Mixed Nuts

Mix together.

Pour 4 Cups Chicken Bouillon over the Couscous mixture.

Turn temp up and bring just to the boil.

At the boil, reduce temp so you have a high simmer. Cover pan and cook for about 20 minutes.

Check and stir at the 10 minute mark.

Garnish with julienned Sweet Cherry Pepper.

 

Sticky Molasses Couscous with Mixed Nuts & Black Olive

Sticky Molasses Couscous with Mixed Nuts & Black Olive

 

(Chicken, Sun Dried Tomato, Dill), Sticky Molasses Couscous, Mixed Nuts & Black Olive), (Brussels Sprouts, Carrot & Capers)

(Chicken, Sun Dried Tomato, Dill), Sticky Molasses Couscous, Mixed Nuts & Black Olive), (Brussels Sprouts, Carrot & Capers)

 

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