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Shirin Couscous

November 13, 2012

 

 

1 cup uncooked Couscous

1 cup water

1/4 teaspoon curry powder

1/4 teaspoon turmeric

1 teaspoon butter

1/2 cup baby carrots, julienned

1/2 cup sliced almonds

1 sweet tangerine, peeled, sectioned, and sliced

1/2 cup apricot preserves

 

In a medium saucepan bring water, spices, butter and carrots to a boil.  Add couscous and stir quickly.  Remove from heat and cover.  Let stand for 5 minutes.  Fluff with a fork; add sliced almonds and tangerine.  Spread apricot preserves on top.  Cover until ready to serve.

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