News You Can Bruise for 2004 September 14

(6) Tue Sep 14 2004 09:54 PST Yum Yum Yam Yam Walla Walla Couscous: This is my reverse-engineering of a dish by that name that Seth ~~had~~ heard about when he was young. I'll present it in lovely CfE format.

3 yams, peeled and diced Bake on sheet for 30 minutes at 325 degrees combine

1 cup mixed dried fruit (eg. cranberries, raisins)

1 cup nuts (eg. walnuts) toast

2 Walla Walla or other sweet onions, diced saute in olive oil

ground cinnamon

cumin

2 cloves garlic, diced

2 cups water or broth boil combine and fluff

2 cups couscous

Discussion: I added more stuff to the recipe than to the dish I actually made, because the awesome expansion power of couscous made the end result look like a desert of couscous which expeditions of yams and cranberries had unsuccessfully tried to cross. Couscous can hold a lot of other stuff. I also added some garlic to the recipe because the couscous I made was too sweet and lacked bite. Put in the garlic when your saute is almost done so it doesn't burn; that's just a general rule of garlic. I used Hawaiian sweet onions because I couldn't find Walla Walla onions.

Not bad, for a first couscous recipe. And until I find a better one, I declare that this has the best name of any dish ever created.

3 yams, peeled and diced	Bake on sheet for 30 minutes at 325 degrees		combine
1 cup mixed dried fruit (eg. cranberries, raisins)
1 cup nuts (eg. walnuts)	toast
2 Walla Walla or other sweet onions, diced	saute in olive oil
ground cinnamon
cumin
2 cloves garlic, diced
2 cups water or broth	boil	combine and fluff
2 cups couscous