RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Couscous with Apricots - dairy, pareve
Couscous is one of the traditional Sephardic dishes for Succot. As this one also includes fruit, it seems particularly appropriate. I found this recipe in the archives of the NJ Star Ledger; August 13, 1998. The article notes: "Any dried fruit can be used in this dish, especially dried cherries and cranberries, with their bright flavors." This also lends the recipe to being used for Tu b'Shevat. Ruth Couscous With Apricots ~~~~~~~~~~~~~~~~~~~~~~ Serves 4 1-1/2 cups water 1 cup instant couscous 1/2 cup dried apricots, roughly chopped 1/4 teaspoon salt (optional) 1 tablespoon unsalted butter (optional) 1. In a small saucepan, bring the water to a boil. 2. Add the remaining ingredients and boil for 1 minute. 3. Remove from the heat and let stand for 1 additional minute. Serve immediately. NUTRITIONAL ANALYSIS PER SERVING: Calories 109 Protein 2 grams Carbohydrates 17 grams Sugar 2 grams Total fat 3 grams Saturated fat 1 gram Mono-unsaturated fat 1 g Cholesterol 7 milligrams Dietary fiber 1 gram Sodium 138 milligrams Calcium 9 milligrams Iron 0 milligrams. © 1998 The Star-Ledger. www.njo.com/eats/ledger/stories/688955.html
