Adult Recipe Winner #1
Our first Adult Recipe Winner is a woman named Angele from Milwaukee, Wisconsin. I actually got to spend an evening with her son Peter, who is a high school swimmer in Milwaukee. Peter attended a celebratory dinner in my honor that was put on by a fine-dining restaurant in Milwaukee called Bacchus. Little did I know that his mother would be our first winner in the adult recipe category.
I received many different types of recipes before I decided on this winning blend. The reason I like this recipe so much is because it is easy, tastes great and is a wonderful building block to do even more. What I mean by this is that the recipe tastes great by itself and is very nutritious but allows for there to be additions in order to make it have even more nutritional value! If you find you want to spice this up a bit first add some more couscous, second add ingredients you like. The beauty of cooking is that you can try anything. I would maybe add chopped chicken, walnuts, chopped prunes and some pieces of apple. Try Angele's recipe first, after that you can decide if you want to spice it up a little.
FRUIT AND NUTTY COUSCOUS
- 1 small box coucous (I used 1 cup Israeli Couscous)
- 1 cup of low-sodium chicken stock and 1 cup of water
- 1 cup chopped pecans
- 1/4 cup pine nuts
- 1&1/2 cup dried cranberries
- 1 can artichoke hearts
- 4 Tablespoons finely chopped parsely (Italian parsely is best)
- Bring the chicken stock and water to a boil in a pot.
- Add Israeli Couscous to the boiling water and let boil for about two minutes then reduce to a simmer.
- Simmer for about ten minutes or until the couscous is tender.
- Chop pecans and Italian parsely.
- Quarter the artichoke hearts.
- Strain couscous and allow it to cool
- Add all the ingredients together in a large bowl and mix.
- Serve and Enjoy!