1/4 t cinnamon
6 dates diced
1/2 cup pistachio nuts

Bring the water to a boil, add honey, and couscous and cook until water is absorbed and couscous is tender.

Add diced dates, tangerines, pistachios and cinnamon. Stir.

Serve at room temperature. Serves 2 as breakfast, dessert or a side dish.

Couscous is a staple food in Northern Africa. It’s made from crushed wheat semolina. It’s as easy to cook as rice, faster and can be used in place of rice or pasta in many recipes.

1 cup couscous
1.5 cups water

Cook the couscous, while you cook your onions, red peppers mushrooms. I use olive oil and toss them each in separate skillets.

Combine the cooked couscous, mushrooms, onions, peppers, and tomato. Stir and let it cool before adding feta.

Serve at room temperature.

Serves 4 as a side dish, 2 as a main dish.

Couscous is made from grains of wheat that are moistened and rolled in dry wheat powder. Buy the larger size couscous that’s sold by itself and I think you’ll find you like it much more.

Couscous is a staple in Northern Africa and also popular in Mediterranean countries.

In some countries couscous is made from barely, millet or corn. So read the label to see what you are buying.

Couscous is made like rice, about 1 part couscous to 1.5 parts water, bring the water to a boil, add couscous and cook until water is absorbed and grains are tender. Usually about 5 minutes.

1 pound pasta – boil until firm but tender
1 egg
6 slices bacon, cooked and diced
1/4 cup Parmesan cheese.

Drain water from pasta when done and return pasta to cooking pot
Stir in the raw egg, cheese, cooked bacon and some bacon drippings from pan.

Serve.

This recipe serves 2-3 the daily fat recommendation for most people is to stay under 65 gms per person. ( Egg 5 gms fat, 6 slices bacon + some drippings ~60 gms, cheese 8 gms Total fat ~ 36->44 gms / serving) ( saturated fat = 6 gms bacon, 2 gms egg, 5 gms for the parmesan for a total of 15 gms for the whole dish, recommended intake per person is less than 20 gms ).

Originally known as coal miner’s spaghetti the carbon from the coal dust gave it a black color, hence carbonara pasta. The name is also claimed by the ‘Carbonara Restaurant’ who claim to have created the recipe.

Unknown before WWII it became a popular favorite until the low fat craze drove it from menus.