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
br>Meanwhile, to make the couscous salad, combine couscous, 1 cup boiling water
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
eanwhile, to make the couscous salad, combine couscous and lemon zest in a
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.
hours.
For the couscous salad, bring 1/2 cup water
illets and set aside.
COUSCOUS SALAD - Put couscous in a small heatproof
For the dressing, whisk together orange juice, mustard and olive oil. Set aside.
Place couscous in a bowl and cover with 1 1/2 cups boiling water. Set aside 10 mins.
Meanwhile, spray a frying pan with cooking oil. Cook the onion and garlic on medium heat 4 mins, until golden. Stir in cumin and cook 1 min. Add to the couscous, along with the dressing. Season to taste and fluff with a fork. Fold in cranberries, orange segments, herbs and pistachios. Serve warm or at room temperature.
Pour couscous into a large salad bowl. Stir tomato paste and vegetable bouillon together in the cup you used to measure the couscous. Fill the measuring cup with boiling water and pour over couscous. Add another 1/2 cup of boiling water and stir. Cover bowl with a large plate and allow couscous to steam for 5 minutes. Fluff with a fork.
Add tomatoes, cucumber, bell pepper, green onions, parsley, and basil. Stir together olive oil, white balsamic vinegar, salt, and pepper in a cup. Pour over couscous salad and mix well.
oil.
Stir in the couscous.
Cover and remove from
o package instructions.
Combine couscous with scallions, tomatoes, cucumber, lemon
br>Meanwhile, for the couscous salad, combine the couscous and lemon peel and
vernight.
To make the salad, bring couscous and 2 cups water
To make the salad: Preheat the oven to 425\
Combine couscous with 1 2/3 cup boiling water and 1 tbsp feta oil in a large heatproof bowl. Cover and let stand for 5 mins, or until liquid is absorbed, fluffing occasionally with a fork.
Stir pistachios, herbs, onions and raisins into couscous and season to taste.
Whisk remaining feta oil with lemon juice and sumac. Season to taste. Add to salad along with pomegranate seeds and toss gently to combine.
Transfer salad to a serving platter. Top with crumbled feta and sprinkle with a little extra sumac.