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Chanterelle, Fruit & Nut Cous-Cous
Created by AndrewM, Sunday, 20 December 2009 Average user rating vote imagevote imagevote image / 4 1 Users Voted


Inspired by the apricot-y flavor of chanterelles, twisted up with traditional Middle Eastern flavors.

  • 12 oz. Israeli cous-cous
  • 1 C. vegetable stock
  • 2 C. water
  • zest & juice of 1 orange
  • 2 bay leaves
  • 1 t. salt
  • 1/2 t. cinnamon
  • 1/4 t. fresh ground pepper
  • 1 lb. chanterelle, minced
  • 1 small sweet onion, minced
  • 4 oz. dried apricot, minced
  • 4 oz. golden raisin, minced
  • 4 oz. toasted almond slivers
  • 2 T. butter or neutral oil
  1. Heat a large saute pan over medium heat. Add butter & onion, saute until translucent but not browning, Add chanterelles, saute until liquid starts to release. Add apricots & raisins, saute until liquid is absorbed.
  2. Meanwhile, add stock, water, orange juice, bay, cinnamon, salt & pepper to a large pot. Bring to a boil, reduce & simmer for 10 minutes, skimming any froth. Add the cous-cous, bring back to a simmer, and cook for 10 minutes until liquid is absorbed. Reduce heat as needed to prevent splattering and stir frequently, more towards the end.
  3. Add sauteed chanterelles, orange zest and the almonds to the cous-cous, fold gently to combine. Serve warm, or frequently stir gently until cool & refrigerate.
Additional Tips

The nutty/fruity flavor of blewits also work here.

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