Couscous is a staple of
North African cuisine. Couscous can be found in Middle Eastern
markets and can often be found in large to mid-sized supermarkets
in the pasta or dried beans aisle. Serve this side dish with
Renaissance
Chops or along
side Grilled
Greek-Style Pork Roast with Yogurt Sauce.
Countryside
Couscous
- 1 can (14 1/2-ounce) vegetable
broth
1/4 cup water
1 tablespoon dried minced onion
1 teaspoon ground coriander
1/2 teaspoon sweet paprika
1/4 teaspoon each ground cinnamon and ground red (cayenne) pepper
1/2 cup (2 1/2 ounce package) pine nuts
1/4 cup each dried apricots and cranberries, chopped
1 package (10 ounce) couscous (about 1 2/3 cups)
2 tablespoons fresh parsley leaves, chopped
- In medium saucepan, bring
all ingredients except couscous and parsley to boil over high
heat. Stir in couscous; remove from heat. Cover and let stand
5 minutes; stir in parsley.
Serves 6 to 8.
Recipe provided courtesy
of Pork: The Other White Meat.
