Jeweled Cinnamon Couscous Recipes

Steps:

• In deep 12-inch skillet, melt butter over medium heat. Add onion and mushrooms, cook 3 minutes.
• While mushrooms are cooking, in 1 quart saucepan, heat broth and water to boiling over high heat.
• Stir beans, cranberries, raisins, sherry, salt, cinnamon and pepper into mushroom mixture. Remove skillet from heat.
• Add couscous to skillet; stir in hot broth. Cover and let mixture stand 5 minutes or till liquid is absorbed. Fluff with fork before serving.

Steps:

• Place the couscous in a bowl and cover with 700ml boiling water. Cover with cling film and leave for 10 mins, until all the liquid has been absorbed.
• Pour over the oil and some seasoning, mix and fluff up the couscous with a fork.
• Gently stir through the remaining ingredients and serve.

Steps:

• Pour the vegetable broth into a large saucepan, and bring to a boil. Add the butter, apricots, dates and raisins. Boil for 2 to 3 minutes. Remove from the heat, and stir in the couscous. Cover, and let stand for 5 minutes. Stir in the cinnamon and toasted almonds, and serve.

Steps:

• Boil stock in a saucepan.
• Pour in the couscous in a thin stream and stir in lemon rind.
• Cover the pan, remove from heat and leave for 5 minutes, fluffing with a fork after 2 minutes.
• Drizzle over olive oil and stir in almonds, apricots, sultanas and parsley.
• Season.
• Either serve immediately or cover with foil and keep warm in the oven for up to 30 minutes, or allow to cool, cover with plastic wrap and reheat in a microwave oven.