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	<title>Peter Ellis &#187; Food Recipes</title>
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		<title>Holiday Raisin Couscous</title>
		<link>http://www.petercellis.com/blog/?p=455</link>
		<comments>http://www.petercellis.com/blog/?p=455#comments</comments>
		<pubDate>Sun, 02 Dec 2007 04:04:54 +0000</pubDate>
		<dc:creator><![CDATA[Peter Ellis]]></dc:creator>
				<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[Food Recipes]]></category>

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		<description><![CDATA[This is part of a larger recipe for Chicken with Lime Sauce and Raisin Couscous, which originated at some point from the Food Network web site (I&#8217;ve been unable to locate any further information on it or to find the &#8230; <a href="http://www.petercellis.com/blog/?p=455">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
				<content:encoded><![CDATA[<p>This is part of a larger recipe for Chicken with Lime Sauce and Raisin Couscous, which originated at some point from the <a href="http://www.food.com/">Food Network</a> web site (I&#8217;ve been unable to locate any further information on it or to find the original entry, so I don&#8217;t have any proper credit beyond this).  This is only for the couscous part, which I make during the holidays.</p>
<p>1-3/4 cups chicken broth<br />
1/3 cup raisins (adjust to taste; I usually go for more like a half cup)<br />
2 tablespoons butter<br />
1/4 teaspoon cinnamon<br />
1/4 teaspoon nutmeg<br />
1 cup couscous</p>
<p>In small saucepan, combine chicken broth, butter, raisins, cinnamon, and nutmeg.  Boil 2 minutes over high heat.  Stir in couscous, cover, and remove from heat.  Let stand five minutes, fluff with fork, and serve immediately.</p>
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