Cherry Walnut Breakfast Couscous Food

COUSCOUS WITH DRIED CHERRIES

Steps:

• In a 2 quart saucepan, combine chicken broth, water, dried cherries, butter, salt, and pepper. Cook over high heat until boiling.
• Stir in couscous, cover, and remove from heat. Let stand 5 minutes. Fluff with a fork, and serve immediately.

MEDITERRANEAN COUSCOUS

Steps:

• In a large bowl, combine the tomatoes, olives, feta, capers and black pepper.
• Sprinkle the salt over the shrimp. Heat a large deep skillet over medium-high heat. When hot, add the oil, then the shrimp, and cook until opaque, 2 ½ minutes per side, stirring in the garlic for the last minute. Transfer to the bowl on top of the tomato mixture.
• Add the broth to the skillet, increase the heat to high, and bring to a boil. Add the couscous, stir, cover and reduce the heat to medium. Cook until all the liquid is absorbed, 10-12 minutes. Fluff with a fork and add to the bowl of the shrimp and tomato mixture.
• Add the lemon juice and toss well. Garnish with fresh parsley and serve immediately.

ISRAELI COUSCOUS WITH CHERRIES

Steps:

• Saute 1 chopped red onion in olive oil until softened. Add 1 cup Israeli couscous; cook, stirring, 4 minutes. Add 1 1/2 cups water and 1/2 teaspoon kosher salt; bring to a simmer. Cover and cook over low heat, 8 minutes. Toss with 8 ounces halved pitted cherries, 1/2 cup crumbled feta, 1/4 cup each chopped parsley and scallions and 2 tablespoons white wine vinegar. Season with salt and pepper.

CHERRY WALNUT BARS

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Mix together flour, white sugar and butter or margarine. Mix until crumbly. Press into a 9 x 13 inch pan. Bake for 20 minutes or until lightly browned.
• Beat eggs, sugar, salt, baking powder, and vanilla. Drain and chop cherries, reserving liquid. Stir chopped cherries, nuts, and coconut into egg mixture. Pour on top of crust.
• Bake 25 min. Cool.
• Combine 1 teaspoon butter and 1 cup confectioner's sugar with enough liquid from cherries until spreadable. Frost bars. Sprinkle with coconut when icing is set.

CHERRY SCONES

Steps:

• Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a nonstick baking mat; set aside.
• In the bowl of a food processor, combine flour, baking powder, sugar, and salt. Add butter and pulse 3 to 6 times until mixture resembles a coarse meal. Transfer mixture to a large bowl; stir in cherries and lemon zest.
• In a small bowl, beat together egg and cream. Add to flour mixture; stir gently with a fork until mixture just comes together. If dough seems too dry, add a splash of cream; mixture should not be too sticky.
• Transfer dough to a lightly floured work surface. Shape dough into a 6-inch circle, about 1 inch thick. Using a sharp knife, cut dough into 8 equal wedges. Place scones on prepared baking sheet; lightly brush tops with heavy cream and sprinkle with sugar. Bake until golden brown, 12 to 14 minutes.
• Let cool slightly on baking sheet before transferring to a wire cooling rack to cool completely. Scones are best eaten the day they are made.

BREAKFAST COUSCOUS

Steps:

• Heat milk, vanilla, maple syrup, and raisins in a saucepan over medium heat until hot and steamy. DO NOT BOIL!
• Stir in couscous, cover, and remove from heat.
• Let stand for 5 minutes.
• Sprinkle with cinnamon and serve warm.

CHERRY-WALNUT BREAKFAST COUSCOUS

Steps:

• In a medium bowl, combine all ingredients except water.
• In a medium saucepan, bring water to a boil.
• Stir in couscous mix, cover and remove from heat.
• Let stand for 10 minutes.
• Stir with a fork. Serve plain, or with milk.