How to make it

  • In a medium saute pan, melt the butter over medium high heat.
  • Add the onion and saute until translucent
  • Add the cinnamon and fennel, saute for two minutes until the mixture is fragrant.
  • Add the chicken stock and bring to a boil.
  • Slowly add the couscous , cover and take the pan off o the heat.
  • Allow to stand for ten minutes.
  • Transfer the couscous to a bowl and fluff with a fork.
  • While the couscous stands, toast the pumpkin seeds in oil in a skillet over moderate heat, stirring constantly, until the pumpkin seeds are puffed and beginning to pop, 4 to 5 minutes.
  • Season with salt.
  • Add the pumpkin seeds to the mixture and season with salt and pepper.

Reviews & Comments 3

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    " It was excellent "
    momo_55grandma ate it and said...
    great tastey recipe high 5
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  • michellem 18 years ago
    I hope you enjoy. I love this dish!~M
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  • borinda 18 years ago
    I love the idea of the pumpkin seeds and couscous is a staple for us so this seems a must-try.
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