Tagine ...with savory saffron couscous

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>>Source:

" Simple Pleasures Newsletter "

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* Exported from MasterCook *

 

Savory Saffron Couscous

 

Recipe By :Arthritis Cure Cookbook by Adderly and De Angelis

Serving Size : 4 Preparation Time :0:20

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups purified water

1 teaspoon herbal sea salt or salt

several strands saffron

2 garlic cloves -- peeled

1 onion -- peeled; quartered

1/2 teaspoon cinnamon

1/4 teaspoon coriander

8 each oil-cured black ripe olive -- pitted

8 each almonds

4 each unsulphured prunes

4 each pitted dates

1 1/2 cups whole grain couscous

 

In a large saucepan, combine the water, salt and saffron. Bring to a boil,

covered. Reduce heat; simmer to allow saffron to dissolve, about 2 minutes.

 

In a blender or food processor, pulse chop the garlic and onion. Add to the

saucepan and increase the flame to high.

 

Add the cinnamon, coriander, olives, almonds, prunes and dates and return the

pot to a boil.

 

Add the couscous and stir once. Cover the pot, lower flame and simmer for 10

minutes.

 

Fluff with a fork. Transfer to a serving plate. Serve as accompaniment for stews

such as Moroccan Tagine.

 

Copyright:

" 1998 Affinity Communications Corp "

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Per Serving (excluding unknown items): 344 Calories; 4g Fat (11.5% calories from

fat); 10g Protein; 66g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 624mg

Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fruit;

1/2 Fat.

 

 

Nutr. Assoc. : 1582 1326 1301 0 0 0 0 4282 5897 4635 20027 449

 

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