PINEAPPLE PIZZAZZ COUSCOUS
In a small sauce pan, bring water to a boil with 2 tsp. extra virgin olive oil and a dash of salt.
Add couscous, stir and cover. Turn off heat and let sit 10 minutes or until water has been absorbed. Fluff lightly with a fork. Set aside.
Saute leeks and pine nuts in remaining 3 tsp. of olive oil until nuts are golden brown and leeks are translucent.
Turn heat down low. Add Blind Betty's Pineapple Pizzazz and mix thoroughly. Add cooked, fluffed couscous, parsley and stir lightly. Salt and pepper to taste and serve immediately.
Author: Blind Betty Hot Caribbean Concotions