Jeweled Couscous

Jeweled Couscous from YAFO Kitchen
Photo by Rémy Thurston

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Serves 4

  • 2 cups semolina couscous
  • 1 tablespoon salt
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • ¼ teaspoon tumeric
  • ¼ teaspoon smoked paprika
  • 3 tablespoons toasted sliced almonds (or pistachios)
  • 2 tablespoons dried cranberries
  • 1 cinnamon stick
  • 2 tablespoons chopped parsley
  • 2 tablespoons extra virgin olive oil

In a 2 quart size bowl, mix all the ingredients. Add 2 cups of boiling water, cover, and wait 5 minutes. Take the cover off and fluff the couscous with a fork.

  • From Shai Fargian, YAFO Kitchen, Charlotte, North Carolina

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