World Cup of Couscous

Yesterday we had a fundraiser for the Steve Barnes campaign at the Cork & Olive wine shop in Lake Mary (http://corkandoliveonline.com/).  We had a great time and there was wonderful addition to the event were the homemade food made by the owners wife.
The shop was in the midst of a South African wine festival (in honor of the upcoming World Cup), so there was a selection of South African foods to accompany the wines.
Among the foods was a couscous dish that I kept running back for seconds and thirds...and fourths...
I tried all evening to pry the recipe out of the owner. I guessed most of the ingredients. He didn't deny that I had the ingredients right.
He even added the couscous could be replaced with cream of wheat.
So, here is my attempt to copy the recipe.
Mock South African Couscous
2 cups of skim milk
1 tablespoon of molasses
1 teaspoon of grated lemon rind
1/4 teaspoon of salt
1 cup of couscous or cream of wheat
1/3 cup of raisins
1/3 cup of dried cranberries
1/3 cup unblanched almonds, coarsely chopped

  • ln a medium-sized saucepan, combine the milk, the molasses, the lemon rind, and the salt; bring to a gentle boil over moderate heat.

  • Add the couscous, the dried cranberries  and the raisins, remove from the heat, cover, and let the whole thing stand for 5 minutes; stir in the almonds.

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