n. Serve with Mediterranean Couscous Salad.
Mediterranean Couscous Salad: Bring broth to boiling
Cook couscous according to package directions. Transfer to a large serving bowl to cool. Stir to break up clusters of couscous.
When the couscous has cooled to room temperature, mix in tomatoes, olives, bell peppers, cucumber, parsley, and feta. Gradually stir vinaigrette into couscous until you arrive at desired moistness.
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.
ike ours well done.
Couscous Salad - Bring 1 1/2 cups
n size of drumsticks).
COUSCOUS SALAD - Meanwhile put the orange juice
In jar with tight fitting lid, combine all dressing ingredients and shake until combined. Set aside.
Cook couscous according to package directions.
Allow to cool, then fluff with a fork.
Add the rest of the salad ingredients and 1/2 cup (or all) of the salad dressing. Stir to combine, and chill in refrigerator for 1-2 hours.
Prepare couscous according to package directions, omitting
Cook couscous according to package directions, except omit the butter amount. Let cool & then add all other ingredients. Allow to chill in refrigerator for a couple hours before serving.
and coarsely chop.
Add couscous, cucumber, radishes, parsley, basil, feta
oil in a saucepan; add couscous and return mixture to a
Can be served hot or cold. If served hot, put zucchini in with couscous as it is being cooked (we prefer it hot). If served cold, chill for 4 hours before serving.
Prepare couscous according to box directions using chicken broth or water, adding the black pepper, lemon juice, and olive oil.
Once couscous has reached proper consistency, add remaining ingredients.
eanwhile, to make the couscous salad, combine couscous and lemon zest in a
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.