he tomatoes.
Meanwhile, cook Israeli couscous according to package directions. Another
In a small jar or cruet, combine dressing ingredients. Cover. Shake well. Set aside.
Boil couscous in water for 5 to 7 minutes until just tender. Drain. Rinse with cold water.
In serving bowl, mix couscous with corn, pepper and onion.
Pour dressing over couscous mixture. Mix well.
if using quick cook couscous, cook 2 boxes according to package directions (boil water, add couscous, remove from heat cover for 5 minutes).
if using israeli couscous, steam or boil for 13 minutes, remove from heat.
if boiling, drain.
in a huge bowl add couscous, corn, and the rest of the salad ingredients.
mix dressing ingredients together, add to salad, toss, cover, and refrigerate 1 hour or more.
serve at room temperature.
Rinse rack of lamb under cold water and pat dry. Using
alt it.
Cook the couscous, stirring occasionally, until tender but
vernight.
To make the salad, bring couscous and 2 cups water
ottomed saucepan.
Add the Israeli couscous and stir about 1 minute
auce pan. Stir in the couscous. Cover pan, reduce heat to
o a boil. Add the Israeli couscous, cover and reduce heat to
n large bowl. Add cooled couscous, arugula, mint, peas, 6 tablespoons
edium-high heat, add the couscous and toast until lightly golden
br>Meanwhile, to make the couscous salad, combine couscous, 1 cup boiling water
Keep warm.
For the couscous salad, combine 1 cup boiling water
5 mins.
For the couscous salad, prepare couscous in a large bowl
br>Meanwhile, for the couscous salad, cook couscous in chicken broth according to
Combine yogurt, mint sauce, ginger and garlic. Season. Coat lamb with 1/2 the yogurt mixture and marinate for 30 mins. Reserve remaining yogurt sauce.
To make the salad, pour 1 cup hot water over couscous. Set aside for 3 mins. Stir in almonds and herbs. Drizzle with oil and vinegar. Toss gently to combine.
Heat a griddle pan over high heat. Lightly coat with oil. Wipe excess marinade from cutlets then cook for 2-3 mins per side, until cooked to your liking. Serve with couscous salad and reserved yogurt sauce.
n. Serve with Mediterranean Couscous Salad.
Mediterranean Couscous Salad: Bring broth to boiling
ike ours well done.
Couscous Salad - Bring 1 1/2 cups
n size of drumsticks).
COUSCOUS SALAD - Meanwhile put the orange juice
Halve cherry tomatoes.
In a large bowl combine the tomato, mozzarella, olive oil, vinegar, salt, pepper, and garlic, toss well then refrigerate, covered, to marinate for 30 minutes
Cook couscous according to directions.
Rinse Couscous with cold water until cool.
Toss Couscous and Basil with tomato and mozzarella mixture.
Garnish with whole basil leaves serve.