Donna's Favorite Recipes



Couscous With Walnuts, Raisin and Pine Nuts
Serves 4

16-oz. package of prepared, dry couscous
1 c. raisins (gold and black)
c. walnuts
c. pine nuts
tsp. saffron
8 oz. butter
2 c. water
1 couscoussiere or double boiler

Place precooked couscous into a bowl. Rinse couscous well with cold water to moisten.
Drain off excess water. Let stand for 20 minutes.
If using a couscoussiere, fill half with water and bring to a boil.
Place colander on top, add couscous and cook for about 20 minutes.
Place couscous in a large bowl.
Mix saffron with 2 c. of water and add to couscous.
Melt the butter and add to the mixture. Let mixture stand for 10 minutes.
Return coucous to the colander-topped couscoussiere or pot. Boil for 20 minutes.
Toast the walnuts, pine nuts and raisins in the oven for 7 minutes at 350 degrees.
Place couscous in a large serving bowl and mix in the waluts, pine nuts and raisins.
Serve immediately.

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