This is what I serve with Duck Breats With Ancho-Chili Sauce which I posted in "Poultry" This came from Cuisine at Home.
TROPICAL COUSCOUS
Toast in a dry pan:
½ cup slivered almonds
Whisk together for the dressing:
2 T white vinegar
2 T pineapple juice
1 T vegetable oil
1 T lime juice
1 T Scotch bonnet, minced
1 ½ t salt
Sauté in 1 T Butter, Remove:
1 cup onion, finely chopped
1 cup red bell pepper, finely chopped
Sauté in 1 T butter:
1 cup fresh pineapple, finely chopped
Deglaze with, set aside:
¼ cup pineapple juice
Bring to a boil:
½ cup chicken broth
½ cup pineapple juice
¼ t white pepper
Combine with:
1 cup dry couscous, stir and cover, then when ready, add rest of the stuff except nuts and cilantro. Combine
Stir in before serving:
½ cup chopped fresh cilantro
toasted slivered almonds
Note: I sometimes add roasted asparagus cut in 1" pieces.
TROPICAL COUSCOUS
Toast in a dry pan:
½ cup slivered almonds
Whisk together for the dressing:
2 T white vinegar
2 T pineapple juice
1 T vegetable oil
1 T lime juice
1 T Scotch bonnet, minced
1 ½ t salt
Sauté in 1 T Butter, Remove:
1 cup onion, finely chopped
1 cup red bell pepper, finely chopped
Sauté in 1 T butter:
1 cup fresh pineapple, finely chopped
Deglaze with, set aside:
¼ cup pineapple juice
Bring to a boil:
½ cup chicken broth
½ cup pineapple juice
¼ t white pepper
Combine with:
1 cup dry couscous, stir and cover, then when ready, add rest of the stuff except nuts and cilantro. Combine
Stir in before serving:
½ cup chopped fresh cilantro
toasted slivered almonds
Note: I sometimes add roasted asparagus cut in 1" pieces.