"fried" Couscous

"A combination of sweet and savory. Fried the last few minutes."
 
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Ready In:
25mins
Ingredients:
15
Serves:
8
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ingredients

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directions

  • Bring 3 c water to a boil, place 1 1/2 cubes mazzi broth in 2 cups of the water, reserving 1c.
  • Stir in couscous, 2t garlic, parsley, salt, cranberries and pineapple. Let stand five minutes.
  • In saute pan, add slivered almonds. Toast, shaking frequently until lightly browned. Set aside.
  • Add 1/2 c olive oil to the pan and heat on med high. Stir in spinach, green pepper, parsley, basil and thyme. Saute 5 minutes.
  • Add couscous mixture back into saute pan and add 1/2 of the olive oil a little at a time.
  • Heat to steaming, then stir in 1/2 of the butter.
  • Add nutmeg and cinnamon sugar.
  • Heat on low, adding broth or oils as needed, for five more minutes.
  • Add the last of the butter and olive oil to bottom of fry pan. Turn couscous mixture into skillet.
  • Heat on med high, stirring occasionally.
  • At the last minute, add toasted almonds and serve.

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