Harvest Fruit Couscous Food

SWEET COUSCOUS WITH NUTS AND DRIED FRUIT

Steps:

• In a medium saucepan, combine the water, sugar, cranberries, apricots, and cherries. Bring the mixture to a boil over medium-high heat, stirring constantly, until the sugar has dissolved, about 2 minutes. Stir in the couscous and remove the pan from the heat. Cover the pan with a tight fitting lid until the couscous has absorbed all of the cooking liquid, about 5 to 7 minutes.
• Using a fork, fluff the couscous to break up any lumps. Add the almonds and hazelnuts and toss. Spread the mixture evenly on a baking sheet until completely cooled, about 10 minutes.
• Transfer the couscous to an airtight container and store in the refrigerator.
• Serving Suggestion: Drizzle the couscous with 1/4 cup of extra-virgin olive oil for a moister texture.

FALL HARVEST COUSCOUS

Steps:

• Preheat oven to 425°F Combine butternut squash, onion, olive oil, nutmeg, salt and pepper in large bowl. Spread on a rimmed baking sheet. Roast until squash and onion brown slightly, stirring occasionally, about 25 minutes. Allow to cool. At this point, butternut squash and onion mixture can be frozen. Defrost in refrigerator for several hours or in the microwave.
• Combine defrosted squash and onion mixture, water or stock, butter and cranberries in a large saucepan and bring to a simmer. Add couscous and cover. Take from heat and let stand for 10 minutes. Stir in pecans and parsley and season to taste with salt and pepper. Fluff with a fork and serve.

VEGAN BREAKFAST COUSCOUS WITH FRESH FRUIT

Steps:

• *NOTE: Regular cow's milk can be substituted for the soy milk.
• In a small pot on high heat, bring the milk substitute and juice of choice just to a boil.
• Reduce heat and stir in the couscous with a fork. Cover and simmer for 2-3 minutes.
• Turn off heat, leave pan on element, and allow to stand a few minutes.
• If desired, season with salt. Serve with fresh fruit and a sprinkle of cinnamon or other favorite spice.
• Yield: 1 medium or 2 small servings.