Wednesday, February 18, 2009

Pignolia Raisin Couscous

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Recipe from Ina Garten, with modifications. I used homemade vegetable stock instead of chicken stock and raisins instead of currants. I also reduced the butter to 3 tablespoons, which were plenty for this recipe. The toasted pine nuts gave this dish great aroma while the raisins gave it little bursts of sweetness.

We had roasted potatoes and grilled asparagus with lemon vinaigrette as sides. Pictures of the sides are not available because we ate them all.

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