Hannaford homepage

0 items

{"allowOffScreenOverlay":false,"closeOnBackgroundClick":true,"onScreenPadding":10,"cssSelector":"ql-thumbnail","effectOnHideOptions":"{}","widgetClass":"OverlayWidget","effectOnShow":"slide","effectOnHideSpeed":"1200","captureClicks":true,"bindings":{"bind0":{"element":".ql-thumbnail .Quicklook .trigger","type":"quicklookselected","fn":"function(){$.fnProxy(arguments,\'#headerOverlay\',OverlayWidget.show,\'OverlayWidget.show\');}"}},"dragByHandle":true,"dragByBody":false,"effectOnShowSpeed":"1200","effectOnHide":"slide","effectOnShowOptions":"{}"}

We're sorry, but the page you requested was not found.

The address may have been typed incorrectly, or the page may no longer exist.

Please check the address or go to our home page or site map, which we hope will help you find what you're looking for.

Fruited Couscous Timbales with Toasted Pine Nuts
Online Circular Online Circular Videos Videos
  Category  Search  

 
Fruited Couscous Timbales with Toasted Pine Nuts
.................................................................................
  Print Recipe

Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 5 minutes
Prep Time:
 10 minutes
Cook Method:
 boiled
Cook Temp:
 medium high
Directions:
.................................................................................
1. Bring chicken broth, olive oil, and salt to boil in a medium saucepan. Add couscous to broth, then remove pan from heat and cover. Let sit for 5 minutes.
2. While couscous sits, toast pine nuts in a small frying pan over medium-high heat for approximately 1 to 3 minutes, tossing the nuts around the pan to prevent burning. Note that pine nuts brown very quickly once the pan is hot enough. Remove nuts from pan and set aside.
3. Fluff couscous with a fork. Stir in pine nuts, apricots, chutney, and parsley.
4. To serve, lightly pack a 1/2-cup measuring cup or custard cup with couscous. Flip cup over each dinner plate; couscous timbale should slide out into a compact round.

Source: Courtesy of Hannaford Fresh Magazine, September/October 2007
6 1/2 Tbs Canned chicken broth, low sod
2 tsp Extra virgin olive oil
1/8 tsp Salt
6 1/2 Tbs Couscous, dry
1 Tbs Pine nuts
2 ea Dried apricots, chopped
2 tsp Hannaford Inspirations Cranberry Apple Chutney
2 tsp Chopped fresh parsley


© 2010 Adplex