- 2 cups water
- 1 cup Israeli couscous
- dried fruit
- cooked bacon, crumbled
- almonds, slivered
- In a medium saucepan, bring water to a boil
- Add couscous, cover and simmer. Stir often.
- When couscous is tender, stir in butter and remove from heat.
- Plate, adorn with dried fruit, bacon, almonds, and drizzle with honey
On this night, I served it with a raw spinach salad with a poppy seed dressing and bleu cheese, as well as lemon pepper tilapia, dreaded with panko crumbs and flour and fried in Greek olive oil.
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