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Author Notes: Well... I wanted to think up a new and clever way to use couscous, so I got to thinking about Israeli Couscous and how it reminded me a bit of tapioca or something. So then I thought that I could use juice to cook the couscous in, rather than stock, or water, or something. Oh what a clever girl am I, I thought! So I made the stuff, I photographed it, and then I sat down to taste it. And its... not so good. All the other stuff--the greek yogurt, the cherries, the pistachios--they're all great! But, the couscous. Despite the juice, its still a little wheaty. I don't know, maybe y'all will like it? Naw, not likely. I'll just go ahead and give myself an A for effort, if that's okay with everybody? Good. Thanks. —Helenthenanny
Serves 6 servings
- 2 cups Pomegranate Blueberry Juice
- 1/4 cup Sugar
- 1 cup Israeli Couscous
- 2 cups Honey Greek Yogurt
- 1 1/2 cups Cherries, halved
- Pistachios, toasted and salted, for garnish
- Honey, for garnish
- Pour two cups Pomegranate Blueberry Juice into a small pot and add 1/4 cup of sugar. Bring to a boil.
- Add in couscous and simmer for 7-10 minutes. Try not to forget to turn the heat down, like I did, because the juice will boil over make a big mess on the stove. When the couscous are tender, remove from heat.
- Put the Greek Yogurt in little teacups and top with some of the couscous and cherries. Then, top with the pistachios and a drizzle of local honey and serve. Then, instruct your dessert companions to scrape aside the wheaty bubbles and only eat the yogurt and cherries and pistachios. Enjoy!
- This recipe was entered in the contest for Your Best Couscous Dish
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