Ingredients
- 300 ml boiling water
- 160 gr couscous steeped in
- 60 gr walnuts pecans (chopped)
- 55 gr currants
- 30 gr rum
- 28 gr butter
- 8 gr 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
