oom temperature while preparing the couscous.
Rinse cilantro, parsley, and
Place the couscous, haloumi, lemon zest and parsley
auce pan. Stir in the couscous. Cover pan, reduce heat to
n you! They are the best part!).
Blanch broccoli and
lmonds.
Serve with Apricot Couscous and E N J O
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. :).
boil. Gradually stir in couscous. Cover, remove from heat and
In a shallow saucepan with tight fitting lid, combine Europe's Best Romanesco Concerto with water or stock. Bring to a boil, reduce heat. Cover and cook for 5 minutes or until vegetables are tender. Remove from heat.
Gently stir in couscous. Spread over apricots, tomatoes, salt, pepper and cumin. Cover and let steam for 10 minutes. Fluff with a fork.
Gently mix in olive oil, sunflower seeds, green onions and cilantro and serve.
aucepan and stir in the couscous.
Cover and remove from
entils are tender.
Add Couscous, browned onions, cumin, and dash
ust cooked through -- do your best not to overcook!
While
Place the couscous, drained chick peas, oils, garlic,
Make couscous according to package directions, using vegetable broth. Fluff with fork when done.
Thaw and coarsely chop vegetables.
Heat oil in a non-stick skillet or pot with a lid over medium heat. Stir in vegetables and garlic. Cook, stirring often, for 3 to 4 minutes.
Add Chick'n Veggie Tenders; stir into vegetables.
Stir in couscous, sun-dried tomatoes and parsley; cover and heat through. Season to taste with salt and pepper.
oil in a saucepan. Add couscous, stir and bring back to
Melt butter; add onion, zucchini, salt, pepper, garlic and basil.
Cook until zucchini is tender, 4 to 5 minutes.
Add wine; bring to boil.
Cook 1 minute.
Add broth; bring to boil.
Stir in couscous, olives and tomatoes.
Remove from heat; cover.
Let stand until liquid is absorbed (about 5 minutes).
Before serving, fluff with fork; sprinkle with parsley.
saucepan and stir in couscous. Bring back to a boil
br>Go back to your couscous and add about a 1
500g pack of medium couscous and pour into a