COUSCOUS WITH A TWIST ENJOY DAN:

COUSCOUS SALAD WITH SOUR DRIED CHERRIES by CHEF DAN:

Serves 4

 

INGREDIENTS:

 

1-3/4 cup-chicken broth

1 cup-Mediterranean couscous blend

1/3-cup dried sour cherries

1 teaspoon ground cinnamon

1/4-teaspoon ground cumin

Juice from 2 Meyer’s lemons

Zest from 1 Meyer’s lemon

1/3cup toasted sliced almonds

1/4-cup chopped scallions

2 tablespoons fresh basil, chopped

1/4-teaspoon sea salt

1 tablespoon melted butter

 

DIRECTIONS:

 

1.   In a dry fry pan heat over medium-heat.

2.   Add couscous and cook until toasted and slightly browned.

3.   In a stock pot with tight fitting lid add broth and bring to a boil.

4.   Add couscous, sour cherries, cinnamon, cumin, salt lemon zest and cook according to package directions:

5.   My package says 18-20 minutes.

6.   In a bowl mix together lemon juice,  scallions, almonds, butter and basil.

7.   Take off heat and let rest 5-10 minutes.

8.   Fluff with a fork and stir in lemon juice mixture.

 

ENJOY DAN:                                BON-APPETITE!!