Links and information for this segment:
THE 2012 TASTE PHILADELPHIA FESTIVAL OF FOOD, WINE AND SPIRITS
October 12th - 14th at the Oaks Expo Center in Oaks, PA
www.gourmetshows.com
PUMPKIN COUS COUS RECIPE
By Chef Darryl Harmon / Waterworks Restaurant
Servings: 4
Ingredients:
8 oz. Couscous
1 oz. Dried cherries
1 oz. Dried cranberries
1 oz. Dried apricots
.5 oz. Scallions
16 oz. Vegetable stock
3 oz. Heavy cream
3 oz. Pumpkin puree
Salt and pepper to taste
Directions:
Bring vegetable stock to a boil in a medium pan. Add couscous and cook until tender (approximately 8 minutes). Add pumpkin puree, 1.5 oz. of heavy cream and dry fruit; stir well. Heat for two minutes or until the mixture has thickened. Add the remaining heavy cream, scallions, salt, and pepper. Plate 2 oz. per serving, garnish with scallions and serve promptly.
