2 tb Butter 1 c Couscous steeped in 1 1/4 c Boiling Water for 15 minutes 1/3 c Currants or raisins soaked In 2 TB rum 2 ts Sugar Salt and freshly ground Black pepper 1/2 c Chopped walnuts -- pecans or Sliced Almonds Sour cream or plain yogurt For garnish Heat butter in skillet; break clumps of couscous with your fingers. Add couscous to skillet with raisins, rum, and sugar saute for a couple of minutes to heat through; season to taste with salt and pepper. Remove from heat and stir in nuts. Top kebabs and couscous with yogurt. Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6750 From: Gail Shermeyer <4paws@netrax.Net>date: Thu, 31 Oct 1996 17:46:04 -0500 -----
--------------------------------------------------- Recipe for 5 people:
1 whole chicken breast 200 grams of mini asparagus 1 lime 185 grams of pomegranate seeds 430 grams of white cheese 20 candy tomatoes 5 candy cucumbers 40 grams arugula lettuce 1 large mango 1 avocado 275 grams couscous (lassie) olive oil water chicken seasoning (verstegen) bruschetta mix (xenos) chili flakes (versvers) poultry seasoning (badia) salt baking butter
Fruity couscous
100% Natural Snacking - quickly and easily prepared with only a few natural ingredients. The ideal snack for: the office, on the road or just when the appetite is there! This is 100% Natural Snacking, with the delicious recipes from Dole. Enjoy your meal and have fun with the preparation!
Quick & Easy Moroccan Couscous (Vegan)
This delicious couscous is delicious, healthy and ridiculously easy to make. Use it as meal prep for the week, it stores really well in tupperwares :) Or use as a side dish for some more moroccan veggies!
Ingredients:
2 tablespoons extra virgin olive oil ½ red pepper (small dice) 1/2 red onion (small dice) 1 small courgette (small dice) 1 tsp salt
1 cup dried cous cous ¼ cup raisins
1.25 cups of boiling water 1 tsp ground cumin 1 tsp ground coriander 1/2 tsp ground cinnamon 1 tsp turmeric 1 tsp black pepper 2 cloves garlic (grated) 2 tbsp lemon juice 1 tbsp extra virgin olive oil
1 cup grated carrot 1 cup canned chickpeas (rinsed and drained)
1/2 cup of fresh coriander (chopped) 1/2 cup fresh mint (chopped) 1/2 cup fresh parsley (chopped) Pinch salt
1/2 cup toasted flaked almonds 1/2 cup pomegranate seeds
Method:
1 Scatter the red pepper, red onion and courgette on a baking tray. Drizzle with the olive oil and sprinkle over the salt. Bake for 20 minutes at 180℃
2 Meanwhile, in a small bowl whisk the cumin, ground coriander, cinnamon, turmeric, black pepper, grated garlic, lemon juice and olive oil with the boiling water. Pour over the dried cous cous and raisins (in a large mixing bowl). Cover with clingfilm and leave to stand for 10 minutes. Once soaked and cooled slightly, fluff up the grains with a fork.
3 Add the chickpeas, grated carrot and fresh herbs (reserving some herbs for garnish) and give everything a good stir.
4 Scatter over the almonds, pomegranate and remaining herbs and serve.
BOSH!
Moroccan-Spiced Pork Chops and Fruity Couscous Recipe
Moroccan-Spiced Pork Chops and Fruity Couscous Recipe