Subject: Couscous and Dried Fruit Pudding
From: Unicorn (unicorn@indenial.com)
Date: Fri Mar 10 2000 - 16:22:38 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Thanks to reader Krista McFerren of Austin, Texas for this veritable
victual vulgarity:
When my son was in preschool and one of the students became ill with
chicken pox, the teacher asked if anyone else had ever had chicken
pox. He raised his hand and said, "No, but I've had Cocoa Pops."
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
Pasta for dessert? Why not. One of the beautiful things about pasta
in general is that it has virtually no flavor of its own, so it can
act as the basis for many different types of dishes. This Middle
Eastern dish is so tasty and nutritious that you might like to try it
for breakfast as well as dessert.
Couscous and Dried Fruit Pudding
1+1/2 cups (375 ml) dried couscous
1/2 cup (125 ml) assorted dried fruits (apricots,
raisins, dates, pineapple, or others of your
choice), finely chopped
1/4 cup (60 ml) chopped pecans, almonds, or hazelnuts
3 cups (750 ml) milk
3 Tbs (45 ml) honey
1/2 tsp (2 ml) vanilla or almond extract
Optional toppings:
2 Tbs (30 ml) sugar mixed with
1/4 tsp (1 ml) ground cinnamon
Heavy cream or milk
Combine the couscous, dried fruits, and nuts in a heat-proof bowl.
Combine the milk, honey, and vanilla in a saucepan and heat over
moderate heat until the milk almost boils. Pour the milk mixture over
the couscous mixture and stir one time only. Cover and let stand for
15 minutes. Spoon into individual serving bowls and top with cinnamon
sugar and/or cream, if desired. Serves 4.
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