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Posted by : Couscous with Apricots - dairy, pareve Ruth Heiges
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.
Couscous With Apricots
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
NUTRITIONAL ANALYSIS PER SERVING:
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.
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