Couscous with Sun Dried Fruit Medley
Source of Recipe
Internet
List of Ingredients
1 1/4 cup diced Bakers Fruit Medley
3 tbls. dry sherry
3 cups chicken broth
4 tbsp. butter
2 cups couscous
1/2 lb. Italian sausage meat
2 small fennel bulbs or celery ribs
1 1/2 cups onions, chopped
2 tbls. minced garlic
2 tsp. dried thyme
2 tsp. dried sage
1/2 cup toasted pine nuts
Recipe
Combine the Bakers Fruit Medley and sherry in a small bowl.
Place the broth and butter in a saucepan and bring to a boil over high heat. Add the couscous in a stream, stirring constantly. Quickly cover the pot and turn off the heat. Let the couscous stand while you prepare the other ingredients.
Add the sausage to a large skillet and brown, breaking clumps into small pieces.
Add the fennel, onions, garlic and cook until soft. Add the fruit, thyme and sage.
Fluff the couscous with a fork to separate. Add the sausage mixture to the couscous. Stir in the pine nuts and season to taste.
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