Ingredients
- 1 1/4 c boiling water
- 1 c couscous steeped in
- 1/2 c walnuts pecans (chopped)
- 3/8 c currants
- 2 tb rum
- 2 tb butter
- 2 ts sugar
Sliced Almonds Sour cream or plain yogurt For garnish Heat butter in skillet; break clumps of couscous with your fingers. Add couscous to skillet with raisins, rum, and sugar saute for a couple of minutes to heat through; season to taste with salt and pepper. Remove from heat and stir in nuts. Top kebabs and couscous with yogurt. Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6750
