FYI Philly: Cous Cous recipe, and Philly Food Festival

Wednesday, October 3rd, 2012 Visit FYI Philly on Facebook

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.

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