Tonight, on Thursday’s Culinary Adventure:
You will need:
2 c. instant couscous (you can get this in bulk at most stores)
1 c. dried cranberries
1/2 c. chopped walnuts
2 tsp. white onion, very finely chopped
1 32 oz. can chicken broth
dash of salt and pepper
In a medium bowl, combine couscous, dried cranberries, onions, salt and pepper.
Bring chicken broth to a boil, and then pour in couscous mixture.
Allow to sit, covered, for 10 min., or until the couscous has absorbed all the broth.
At this point, I realized that I had forgotten to take any pictures of the process so far.
(Note the Strawberry-Rhubarb pie in the background. Homemade. Don’t you wish that I was your wife?)
When you uncover your couscous, it will probably look all sticky and solid like this
fluff it with a fork until it looks like this
then stir in the walnuts.
Taste Testers Say:
Brian: Yum! It’s nice! (He is eating his with hot sauce- but he eats everything with hot sauce.)
Joseph: LOVED IT!
(His was nut-free, of course.)
Pretty tasty. I did add a little garlic salt to mine, because I thought that it needed a little somethin’-somethin’. I suppose that you could also make the chicken flavored couscous, and just stir in the cranberries and nuts…hmm… I also think that I will throw in a little bit of olive oil next time to make it a little less sticky. I will definitely make this again.
Grade: A- / B+
PS. A word to the wise: Couscous is very messy.