Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-Diane English CRHN32B
1/4 c Raisins
2 lb Onions; about 4
1/4 c Olive oil
1/4 c Red wine vinegar
2 ts Grated lemon zest
1 tb Grated orange zest
Salt and pepper
4 Salmon fillets; 1 1/2 lbs
1/4 c Toasted pine nuts
1 c Instant couscous
2 tb Butter
1/2 ts Salt
1/2 ts Cinnamon; optional

----------------NUTRITIONAL DATA PER SERVING---------------------
526 x *Calories
39 x *gm Protein
29 x *gm Fat
29 x *gm Carbo
94 x *gm Chol
634 x *mg Sodium

For Fish: (4 servings)

Pour 1/2 cup warm water over raisins and set aside to plump. Slice
onions. In a large frying pan, heat oil over medium heat. Add onions
and cook until tender, about 20 minutes. Drain raisins, and add to
onions with vinegar and the grated zests. Cook 1 minute. Add 1
teaspoon salt and 1/2 teaspoon pepper. Heat oven to 375 degrees F.
Sprinkle fish with salt and pepper and spread onion mixture on top.
Bake until fish is cooked through, 7 to 10 minutes. Sprinkle with
pine nuts just before serving. Work Time: 30 minutes Total Time:
40 minutes

For Couscous:* (4 servings) Put the couscous in a 9" square baking
dish about 2" deep. In a saucepan, combine the butter, salt, cinnamon
and 1 1/2 cup water and bring to a boil over high heat. Pour over the
couscous and stir once to combine. Cover with foil and let stand 10
minutes. Uncover and fluff the couscous with a fork before serving.

*You won't get the best results from following the instructions on
the box. This is an even simpler method for making couscous with just
a touch of cinnamon.

From the MM database files of Judi M. Phelps. jphelps#slip.net or
jphelps#best.com

From: Jphelps#slip.Net (Judi Mae Phelpsdate: 14 Oct 1996 15:50:10 Gmt

Browse by categories