Recipe: Byerly's Couscous

BYERLY'S COUSCOUS

1 (14 1/2 ounce) can defatted low-sodium chicken broth
3 to 4 tablespoons margarine or butter
1 cup couscous
1/2 cup chopped walnuts
1/4 cup raisins
3 Tablespoons honey
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground cumin
1/8 teaspoon ground turmeric
1/8 teaspoon ground black pepper
1 dash ground cloves

In medium saucepan bring chicken broth and margarine to boiling. Stir in couscous. Remove from heat; let stand, covered, 5 minutes.

Stir in remaining ingredients. Spoon into buttered 1 1/2 quart casserole.

Bake, uncovered, in a 375F oven until heated through, about 20 minutes.

TO MAKE AHEAD:
Cover unbaked casserole and refrigerate. Bake, covered, in a 375 degree F oven 35-40 minutes. Or, microwave, covered (HIGH) for 4 minutes. Stir. Microwave, covered (HIGH) until heated through (about 3 minutes).

Servings: 6
Source: Byerly Bag, January 1997