Soak couscous in water for 20 minutes. At the same time, steep currants and apricots in Port wine. When couscous is soaked, break up any clumps with your fingers. Melt butter, add steeped fruit and saute a few seconds. Add the couscous, sugar and saute for a minute or until all of the ingredients are hot. Sprinkle sliced almonds over the top and serve. This recipe yields ?? servings Comments: As a ridiculously rich option, spoon couscous in breakfast bowl and pour some heavy cream over the top. Recipe Source: PASTA MONDAY TO FRIDAY with Michele Urvater From the TV FOOD NETWORK - (Show # PS-6560 broadcast 01-25-1998) Recipe by: Michele Urvater
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|Serving Size: 1 Serving (608g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 427 (30%)|
|Amt Per Serving||% DV|
|Total Fat 47.4g||63 %|
|Saturated Fat 16.6g||83 %|
|Monounsaturated Fat 20.4g|
|Polyunsanturated Fat 7g|
|Cholesterol 61mg||19 %|
|Sodium 196.1mg||7 %|
|Potassium 1199.5mg||32 %|
|Total Carbohydrate 208g||61 %|
|Dietary Fiber 20.6g||82 %|
|Sugars, other 187.4g|
|Protein 40.1g||57 %|
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Calories per serving: 1437
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