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Jeweled Couscous


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.

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