Posts Tagged ‘Couscous’

Couscous with Figs

Couscous with Figs

Serves 4


  • 1/4 cup sherry vinegar
  • 2 Tbs. brown sugar
  • 4 fresh figs, stems trimmed and quartered
  • 2 Tbs. unsalted butter
  • 1 medium-sized onion, minced
  • 1 tsp. dried lavender flowers
  • 1 cup toasted pearl couscous
  • 1 1/2 cups boiling water
  • Salt to taste
  • 2 Tbs. chopped fresh parsley
  • 2 tsp. chopped fresh thyme plus a sprig for garnish
  • Freshly ground black pepper to taste


Put the sherry vinegar and brown sugar into a saucepan, and bring to a boil over high heat. Add figs, reduce heat to low and cook for 4 minutes, stirring occasionally. Remove from the heat.

Warm  butter in saucepan over medium-low heat. Add the onion and lavender, and cook until the onion is tender, for about 8 minutes, stirring often.

Stir in the couscous until it is well coated with butter.  Add the water and salt, and increase the heat to high. Bring to a boil, reduce the heat to very low and cover. Cook for 12 minutes. Stir in the parsley, thyme, figs and pepper. Add more salt if necessary, garnish and serve.








Cranberry Chutney





A delicious cranberry chutney with apples, oranges, golden raisins, and spices, perfect alongside pork, turkey, and chicken main dishes.















1 orange, peeled, tough membrane removed, chopped















1/4 cup orange juice















1 package (12 ounces) fresh cranberries















1 3/4 cups sugar















1 large Golden Delicious apple, peeled, cored, chopped















1/2 cup golden raisins















1/4 cup chopped pecans or walnuts















1 tablespoon apple cider vinegar















1/2 teaspoon ground ginger















1/2 teaspoon ground cinnamon








Combine all ingredients in a large saucepan; bring to a boil. Reduce heat;

simmer, stirring occasionally, for 5 to 8 minutes, or until cranberries are bursting.

Chill until serving time; freeze surplus in small containers.

Makes about about 4 cups of chutney.





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