See Also: Couscous Tabbouleh with Glazed Prunes(recipes)
Herbal medicine (botanical medicine, herbology, phytomedicine)(health)
Tabbouleh(recipes)
tabbouleh(dictionary)
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Far East Tabbouleh(recipes)
Espresso prunes(recipes)
Tabbouleh Salad(recipes)
Low-Carb Tabbouleh(recipes)
Mixed Grain Tabbouleh(recipes)

sphenoid sinus (medicine) and Couscous Tabbouleh with Glazed Prunes (recipes)


sphenoid sinus (medicine)


sphenoid sinus


One of the paired paranasal sinuses, located in the body of the sphenoid bone and communicating with the highest meatus of the nasal cavity on the same side.


Couscous Tabbouleh with Glazed Prunes (recipes)






Serves 2



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



55g/2oz semi-dried, pitted prunes100ml/3½fl oz red Wine½ tsp ground cinnamon2 tsp clear honeyFor the tabbouleh:200g/7oz couscouspinch saffron3 handfuls chopped parsley3 handfuls chopped chivessqueeze of lemon juice6 chestnut mushrooms, sliced



Method



1. Place the prunes in a small saucepan and pour over the red Wine. Simmer for 4 minutes then add cinnamon and honey. Simmer gently for 6-8 minutes or until the liquid has reduced to a sticky glaze for the prunes.2. Soak the couscous with the saffron in salted water according to the pack instructions and set aside until the grains have fluffed up. Stir in the herbs and lemon juice and season to taste. 3. Pile the couscous into a serving dish, arrange the sliced mushrooms neatly over the surface and sprinkle with salt and pepper. Arrange the glazed prunes around the edge of the dish and serve at once.