Friday's recipe (9/9/11): Aimee Fortney's Cinnamon Peach Couscou - WSMV News 4

Friday's recipe (9/9/11): Aimee Fortney's Cinnamon Peach Couscous & Whipped Sweet Potato Salad

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I have really fallen in love with couscous over the past few years.  I made couscous "Southern" by adding peaches, orange juice, dried cranberries and mint!  

2 ½ cups water
2 Tablespoons butter
2 teaspoons ground cinnamon
pinch of salt
1 ½ cups (1 regular sized box) of couscous
1 large peach peeled and diced
1 cup dried cranberries
½ cup fresh peach puree or orange juice
freshly chopped mint

In a medium sized saucepan, bring water, butter, cinnamon and salt to a boil.  Stir in couscous then cover and remove from heat.  Let stand for 10 minutes, then stir in peach, cranberries and orange juice.  Add chopped mint right before serving.


My Mom recently made this for a family reunion and she put crushed Ginger Snaps on top, to make it more of a sweet treat.  This can be a dessert dish or a side dish.  Another great one from my Great-Aunt Earlene!

3 sweet potatoes, baked, cooled and mashed, OR 1 (20 ounce) can sweet potatoes, drained and mashed
1 Tablespoon vanilla
1 teaspoon cinnamon
sugar to taste (maybe 1 Tablespoon)
1 (8 ounce) carton frozen whipped topping, thawed

Mix all ingredients together.  Refrigerate until ready to serve.  *Crushed Ginger Snaps on top is optional.

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