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Chanterelle, Fruit & Nut Cous-Cous #2
Created by AndrewM, Thursday, 18 October 2012


A variation and improvement on the first version.

  • 1.5 lb. chanterelle, minced
  • 2 T. butter
  • 1.5 C Israeli cous-cous
  • 1.5 C. chicken or vegetable stock
  • 1.5 C. water
  • 1 bay leaf
  • 1/2 stick cinnamon
  • 1/2 C. almond slivers, toasted
  • 1/4 C. Zante currants
  • 1 apple
  • juice of one lemon
  • 1/4 C. extra-virgin olive oil
  • 1 t. fresh ginger, grated
  • 1 t. salt
  • 1/2 t. fresh ground pepper
  1. Soak the currants in warm water 1/2 hour. Drain.
  2. Add the butter to a large non-stick pan over high heat. Add the chanterelles and stir frequently without scorching until their liquid evaporates. Reducing heat gradually to medium-low and stirring frequently for 1/2 hour, continue to cook the chanterelles until completly dry and chewy with browning.
  3. Bring the stock and water to a boil in a large pot with the bay and cinnamon. Add the cous-cous, bring back to a boil then reduce to a simmer. Stir a few times for 5-8 minutes or until almost done. Remove from heat, cover and let sit 5 more minutes. Remove bay leaf and cinnamon.
  4. Combine lemon juice, oil, ginger, salt and pepper with a whisk.
  5. Core and finely dice the apple.
  6. Turn out cous-cous into a large mixing bowl. Add chanterelles, almonds, currants, and apple. Pour dressing over and fold until thoroughly mixed.
  7. Server warm, or refrigerated.


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