- 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.
New York Times bestselling author and founder of The Gorgeous Girl's Guide, Steffans Publishing Enterprises, and Karrine & Co.