Country Couscous
FOUR STAR FRUIT3
1 14 1/2-ounce can vegetable or chicken broth
1/2 cup cold water
1/4 teaspoon ground white pepper
1 cup couscous
1 cup Four Star Fruit* seedless grapes, quartered
2 tablespoons chopped fresh mint
1/3 cup pine nuts
2 teaspoons minced chives (optional)
Fresh mint sprigs, for garnish
1. Place broth, water and pepper in a saucepan and bring to a boil.
2. Add couscous. Reduce heat and simmer, stirring, for several minutes,
or until tender.
3. Remove from the heat and stir in grapes, chopped mint, pine nuts
and chives.
4. Garnish with mint leaves and serve. Makes 4-6 servings.
Recipe developed by Amy Muzyka-McGuire, dietitian/certified culinary professional.
* Brands may vary by region; substitute a similar product.
I Side Dishes
Butternut Squash Risotto
PACIFIC NATURAL FOODS5
1 butternut squash 2 cups Arborio rice
3 tablespoons olive oil, divided 1 cup diced tomatoes
3 quarts Pacific Natural Foods* 1/2 cup fresh basil
Organic Free Range leaves, chopped
Chicken Broth Organic 1/4 cup grated Parmesan cheese
1/4 cup unsalted butter Salt and pepper
2 cups diced yellow onions
1. Preheat oven to 350°F.
2. Peel squash, cut in half and remove seeds. Cut into 1/2-inch cubes. Toss
in 1 tablespoon olive oil, place in a roasting pan and bake for 45 minutes, or
until tender.
3. Heat chicken broth in a saucepan; hold at a simmer.
4. Heat butter and remaining olive oil in a heavy saucepan over low heat.
Add onions and cook until translucent.
5. Stir rice into the onions.
6. Add hot chicken broth 1/2 cup at a time and cook, stirring constantly,
until all the liquid has been absorbed and the rice is almost cooked.
7. Stir in squash. Continue cooking until the rice is creamy on the outside
and al dente in the middle.
8. Stir in tomatoes, basil and Parmesan. Season to taste with salt and
pepper. Makes 4 servings.
* Brands may vary by region; substitute a similar product.
