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3. Add the salt, curry powder and cranberries. Cook 1 minute, stirring frequently. Add the water and bring to a boil over high heat. Lower the heat to low, cover the pan and simmer until the water is absorbed, about 8 minutes. If the couscous is not tender, add a little more water and continue to cook 1 to 2 minutes more. Trans- fer to a bowl. Wipe out the pan.
4. Heat the butter in the skillet over medium heat until melted. Add the almonds and cook until they start to brown, about 2 minutes. Stir in the reserved couscous mixture and green beans. Season with additional salt and pepper to taste.
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