Amount Ingredient/Preparation Method
4 each Gala apples cored
2 cups raspberry coulis

FOR THE COUS COUS
4 cups Israeli Cous Cous
½ cup dried blueberries
½ cup dried cranberries
½ cup raisins
2 teaspoons cinnamon
1 tablespoon brown sugar
1 teaspoon nutmeg
4 cups apple juice
6 cups water
¼ cup Apple Jack Brandy

Slice the apples in ¼ inch slices. Place on a lightly oil baking sheet. Roast in a 350 degree oven for 10 to 15 minutes. Let cool.

FOR THE COUS COUS

In a pan lightly toast the Cous Cous over a medium heat stirring frequently. In a separate pan, add the dried fruit, 1 cup apple juice and brown sugar. Bring to a simmer and add the brandy. Let flame. When the flame disappears, add the mixture to the Cous Cous. Add the rest of the liquid and spices. Cook over medium heat until all the liquid is absorbed. Turn of the heat and cover.