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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I had some left over cooked couscous and didn't want to waste it so came up with this combination - it works for my taste buds. I used Tipiak boil in the bag cous cous - there are 5 100g packages in a box. I served this with an Indonesian dish but it could also go well as a side dish for breakfast, lunch or dinner Ingredients:
100 g couscous, cooked according to instructions on the box. |
1/2 teaspoon cinnamon |
4 tablespoons dried cranberries |
1 tablespoon rose water |
1/8 teaspoon ground nutmeg |
3 tablespoons pecans |
2 tablespoons water |
2 tablespoons butter or 2 tablespoons margarine |
Directions:
1. Place the cooked couscous in a bowl and mix in the nuts, cranberries, Rose water, cinnamon& nutmeg.
2. Turn the couscous into a lightly buttered baking dish (use a little of the 2 tbsp of butter).
3. Sprinkle on the 2 tbsp of water& dot with the remaining butter.
4. Cover with foil and bake in a 350F oven until heated through apprx 25 minutes or less if you used hot couscous.
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