entils are tender.
Add Couscous, browned onions, cumin, and dash
irections for sauce:
This recipe makes enough sauce for about
br>Quick now, cook the couscous: bring broth to a boil
auce pan. Stir in the couscous. Cover pan, reduce heat to
br>Boil the water for couscous. Add chicken base and butter
rom heat, stir in the couscous, cover, and let sit for
Remove and let cool.
Couscous -- Now you can use your
n you! They are the best part!).
Blanch broccoli and
lmonds.
Serve with Apricot Couscous and E N J O
minutes.
Place the couscous in a serving bowl. Top
arm vegetable mixture to prepared couscous, stir in cilantro, mint, lemon
Place the couscous & salt in lrg bowl. Add
Place the cooked couscous in a large bowl & mix
n tomato and parsley.
Couscous:.
In separate bowl pour
Pour boiling water into glass measuring cup: I find that a little less than 1/3 cup works best for this amount of couscous, but I like it pretty dry. If you like your couscous moister, use a full 1/3 cup.
Immediately add couscous and veggies.
Cover measuring cup tightly (I use a folded paper towel and a small bowl which fits nicely inside the top of the cup to seal in the steam).
Let sit for 3-5 minutes.
Remove cover and stir in walnuts; season to taste, and eat it while it's hot! I just eat it right out of the measuring cup. :).
amb Pot Pies or another recipe. Cool then cover and refrigerate
Cake:.
In a saucepan, combine couscous, amasake, water, juice, and salt. Heat and stir for 10 minutes, or until couscous swells and becomes soft. Add vanilla. Pour into cake pan, smooth the surface, and add topping.
Topping:.
Arrange strawberries on top of cake artfully. Dissolve kudzu in juice, add lemon peel, heat and stir until it thickens. Add vanilla. Pour over strawberries and cake. Let cool for an hour in the refrigerator before serving.
Toast the couscous in a saucepan over medium
oil. Turn off heat. Add couscous, stir once, then cover and
Prepare couscous according to recipe, but omit the salt.