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Tropical Couscous
(Cuisine, June 1999, Issue 15, p. 36)
Makes: 5 1/2 Cups Total Time: 45 Minutes Rating: Easy
Toast in a Dry Pan:
1/2 cup slivered almonds
Whisk Together, For the Dressing:
2 T. white vinegar
2 T. pineapple juice
1 T. vegetable oil
1 T. lime juice
1 T. Scotch bonnet, minced
1 1/2 t. salt
Saute in 1 T. Butter; Remove:
1 cup onion, finely chopped
1 cup red bell pepper, finely chopped
Saute in 1 T. Butter:
1 cup fresh pineapple, finely chopped
Deglaze with; Set Aside:
1/4 cup pineapple juice
Bring to a Boil:
1/2 cup chicken broth
1/2 cup pineapple juice
1/4 t. white pepper
Combine with:
1 cup dry couscous
Stir in Before Serving:
1/2 cup chopped fresh cilantro
Toasted slivered almonds
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Toast slivered almonds over medium-high heat, in a dry pan, until golden.
Whisk together vinegar, 2 T. pineapple juice, oil, lime juice, Scotch bonnet, and salt, for the Dressing. Set aside.
Saute onion and red pepper over medium-high heat in 1 T. butter until onion is soft and golden. Remove from the pan. Add 1 T. butter to the same pan.
Saute the pineapple until it turns golden brown.
Deglaze with 1/4 cup pineapple juice, after pineapple is sauteed. Set aside.
Bring broth, pineapple juice, and white pepper to a boil.
Combine couscous in bowl with the boiling liquid. Stir and cover. Add the pepper and pineapple mixture, and dressing. Toss to combine.
Stir in cilantro and toasted almonds.