Bring stock to a boil in a heavy saucepan.
Stir in couscous.
Cover pan, remove from heat and set aside 15 minutes Combine balsamic vinegar, olive oil, mustard and lemon zest in a small bowl.
Mix well.
Transfer couscous to a large bowl.
Fluff with a fork.
Add tomatoes, red bell pepper, celery, cucumber, scallions and parsley to bowl with cooked couscous.
Mix gently.
Pour dressing over mixture and mix again.
Season with salt and pepper.
Can be served luke-warm or chilled.
oom temperature while preparing the couscous.
Rinse cilantro, parsley, and
Place the couscous, haloumi, lemon zest and parsley
owl and refrigerate. Done!
Couscous -- As I said takes literally
r no longer stiff and easy to work work. It should
ake 30-40 minutes.
Couscous -- I like to use broth
owls and divide the dry couscous between them (pouring half in
oil. Turn off heat. Add couscous, stir once, then cover and
Bring chicken broth (or water) to boil in medium saucepan.
Add dry couscous to boiling liquid, stir just to coat couscous, remove from the heat and cover with lid.
Let sit for 5 minutes.
While couscous is setting; mix well with whisk the pineapple juice, olive oil and Spicy Brown Mustard (can use Dijon or Whole Grain), salt/pepper to taste. Set \"dressing\" aside.
Remove lid from saucepan and fluff couscous with fork.
Add pineapple tidbits, diced red pepper, \"dressing\" and parsley to couscous and mix well.
Enjoy!
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
Bring orange, cinnamon and oil to the boil.
Add the couscous and sultanas.
Remove from the heat and leave for 3 minutes with the lid firmly on.
Stir in the butter.
Pour couscous into a bowl. Mix chicken stock, curry powder, salt, pepper, olive oil, and raisins in a saucepan and bring to a boil; remove from heat. Pour the boiling liquid over the couscous. Seal the bowl with plastic wrap and allow to sit for 10 minutes. Fluff couscous with a fork. Top with cilantro and almonds.
re ready to prepare the couscous, measure out the correct serving
Put all ingredients, except couscous into crock pot.
Cook on high for 2 hours.
Add couscous, lover heat setting to low and cook another 2 hours.
Heat the oil in a medium-size skillet over medium heat. Add the onion and garlic, cover and cook until softened, about five minutes.
Transfer the vegetables to a 4-quart slow cooker, add the stock, tomatoes, tomato paste, sugar and bay leaves, and season with salt and pepper. Cover and cook on low for 5-8 hours. Adjust the seasonings and remove the bay leaves.
To serve, spoon about 1/4 cup of cooked couscous into the bottom of each bowl, ladle the hot soup on top and serve sprinkled with the basil.
Wash 2 bell peppers, and cut tops off.
Clean out seeds, and set aside.
Brown ground turkey in a medium sized saucepan.
Add onion, mushroom& garlic, and cook until tender.
Drain.
Add tomato sauce, salt, red pepper& uncooked couscous.
Mix all ingredients together thoroughly.
Pour 1/4 cup of water into the bottom of a slow cooker.
Stuff peppers with the mixture, and set peppers upright in the slow cooker.
Set slow cooker to 4-6 hours.
Very easy, tasty, and not too high in fat& calories.
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
orth, palms together, with the couscous between your palms. You make