Recipes ala Mode

1/4 c. dried cranberries

1/4 c. currants

2 tbsp. dried vegetable flakes

1 tbsp. dried minced onion

1 tbsp. dried parsley flakes

1 tsp. chicken bouillon granules

3/4 tsp. curry powder

1/2 tsp. salt

1/2 tsp. black pepper

1/4 tsp. turmeric

1/4 c. slivered almonds

Layer 1/2 cup couscous, cranberries, currants, vegetable flakes, onion, parsley, bouillon, spices and remaining couscous in a 1-pint jar.  Place almonds in a plastic baggie and place on top of couscous.  Close lid.

Mix instructions

Remove almonds.  Combine 1 1/2 cups water, 1 tablespoon butter and remaining jar contents in a large saucepan.  Bring to a boil.  Remove pan from heat; cover and let stand 5 minutes.  Meanwhile, toast almonds.  Spread nuts on shallow baking pan.  Bake in preheated 350F oven for 5-8 minutes or until golden brown.  Fluff couscous with fork; stir in almonds.