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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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