HOUSTON’S COUSCOUS

HOUSTON’S COUSCOUS

Ingredients:
1 cup orange juice
⅓ cup water
1 cup uncooked couscous
¼ teaspoon salt
½ cup sliced radishes
½ cup whole fresh mint leaves
¾ cup golden raisins
6 cherry tomatoes, quartered
¼ cup chopped green onion
⅓ cup raw almonds
2 tablespoons minced fresh

Directions:
parsley
⅓ cup extra virgin olive oil
1. Bring the orange juice and water to a boil in a medium saucepan. Add the
couscous, cover, and remove from the heat. Keep the couscous covered for
4 minutes.
2. Pour the hot couscous into a large bowl and fluff it with a fork, breaking
up any chunks.
3. Add the remaining ingredients except the oil and toss well. Cover and
chill for a couple hours, or until cold.
4. Stir in the oil just before serving.
• SERVES 4.
IHOP BANANA MACADAMIA NUT PANCAKES
MENU DESCRIPTION: “Two sweet golden pancakes, grilled with fresh sliced
banana, drizzled with a rum-butter flavored glaze, and crowned with creamy
whipped topping and toasted macadamia nuts.”
This is the best of three varieties of pancakes that IHOP introduced as “Hawaiian
Pancakes” in the summer of 2009.The country’s largest flapjack house flavors the new
pancakes with imitation banana flavoring and a yellow food coloring, since real
mashed bananas will eventually oxidize and turn a prepared batter brown. Since we
are going to use this batter right away, there’s no worry about the batter changing
color, so I’ve included lots of real mashed banana in this recipe. I’m sure you’ll agree
that real bananas taste much better than banana flavoring. A clone for the delicious
rum-butter glaze is also included here, but these pancakes are also great when drizzled
with plain old maple syrup if that’s what you want to use.
RUM-BUTTER GLAZE