Herbed Fruited Couscous

Herbed Fruited Couscous

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1¼ cup diced fennel
1¼ cup diced onion
2 T minced garlic
2 t dried thyme
2 t dried sage
½ cup toasted pine nuts
1¼ cup Traina Baker’s Fruit Medley
3 T dry sherry
3 cups chicken broth
4 T butter
2 cups dry couscous
½ lb sausage, casings removed


Combine the fruit and sherry. Allow to hydrate for at least 30 minutes. Drain fruit well.

In a sauté pan, brown sausage. When rendered add diced fennel and onion. Cook until soft. Add garlic and cook one minute more. Add seasonings. Bring broth and butter to a boil. Pour couscous in a steady stream. Turn heat off and cover pan. After 5 minutes, using a fork, fluff the couscous. Add dried fruit, herbs and sautéed sausage mixture to the cooked couscous.

Posted by: Traina Kitchens



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