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May 2018
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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

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Couscous with Figs, Bacon & Goat Cheese

Goat Cheese stuffed Figs wrapped in Bacon and Sauteed are quite popular as an appetizer. The flavors are wondrous and succulent together. I love Lebanese Style Couccous;

I use it often, it is so versatile, you can serve it hot or cold. What you add to it is as infinite as your imagination. For this recipe I’m going to use the flavors of the appetizer I’ve described above.

1 Cup Lebanese Style Couscous

1/2 Cup Walnuts, chopped

1 Tablespoon Olive Oil

12 Ounces Thick Cut Smokey Bacon, cut into 1/4 inch pieces

3 or 4 Stalks Celery Root,

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