Caribbean Couscous Best Family Recipes

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Caribbean Couscous

"An uncommon mixture of substances. It's well worth the attempt."

Ingredients :

1/2 cup chopped pecans
2 tablespoons oil
1 (4 ounce) can mushrooms, drained and liquid reserved
1 massive sweet potato, peeled and grated
1 half cups vegetable stock
1 orange, zested and juiced
2 green onions, sliced
1/4 jalapeno pepper, seeded and chopped
half teaspoon fowl seasoning
1/2 teaspoon ground cumin
1 pinch ground allspice
3/four cup couscous
1/three cup chopped dried mixed fruit
1/four cup shredded coconut
1 tablespoon chopped fresh cilantro

Instructions :

Prep : 15M	Cook : 4M	Ready in : 50M

Preheat oven to four hundred ranges F (two hundred stages C). Spread pecans onto a baking sheet.
Bake within the preheated oven until pecans are toasted and aromatic, 3 to five minutes. Remove from oven and set apart to cool.
Heat oil and mushroom liquid collectively in a big skillet over low warmth. Cook and stir candy potato in the oil combination till soft, 20 minutes, adding a small portion of the vegetable stock if liquid is wanted. Stir mushrooms, vegetable stock, orange zest, orange juice, inexperienced onions, jalapeno pepper, fowl seasoning, cumin, and allspice into candy potato aggregate; cover skillet and simmer for flavors to combination, approximately 5 mins.
Remove skillet from warmness and stir couscous, dried fruit, and coconut into sweet potato mixture. Cover skillet and permit stand until couscous has absorbed all of the liquid, about 5 minutes. Fold pecans and cilantro into couscous aggregate.

Notes :

The butter and chook broth options enhance the taste. Any dried fruit will do: I used packaged mixed fruit bits.
Egg pastina pasta is similar to couscous and is an awful lot much less costly.
Toasting the pecans makes a BIG difference!

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