recipe 
yields
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
Ingredients
steps
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.
Date Published: 09.07.21
share
- From Shai Fargian, YAFO Kitchen, Charlotte, North Carolina
