oom temperature while preparing the couscous.
Rinse cilantro, parsley, and
o a boil. Add the Israeli couscous, cover and reduce heat to
n large bowl. Add cooled couscous, arugula, mint, peas, 6 tablespoons
he tomatoes.
Meanwhile, cook Israeli couscous according to package directions. Another
ottomed saucepan.
Add the Israeli couscous and stir about 1 minute
Bring chicken broth to a boil in a saucepan; stir couscous into boiling broth, reduce heat to low, and simmer until couscous is tender, 12 to 15 minutes. Drain couscous of any broth that did not absorb while cooking.
Stir couscous, cranberries, sunflower seed kernels, walnuts, and almonds together in a bowl.
Whisk vinegar, syrup, salt, and pepper together in a small bowl; drizzle over couscous mixture and toss to coat.
edium heat. Cook and stir couscous in the melted butter until
Bring water(or broth) to a boil.
Add couscous, olive oil and salt. Simmer for about 10 to 12 minutes or until tender to the bite. Drain and cool couscous.
Combine couscous with kidney beans, peppers, onion, green onion, cilantro, parsley and hot pepper flakes.
Whisk together honey, lime juice, olive oil and combine with couscous mixture.
Season with additional salt and pepper. Enjoy!
Heat oil in medium saucepan over medium heat.
Cook shallots until soft but not browned, about 4 minutes.
Add sweet potato, sumac and couscous; cook, stirring, until couscous starts to toast, about 2 minutes.
Add stock, salt and pepper.
Bring to boil. Cover and reduce heat to low.
Cook the couscous for 10 - 12 minutes, or until all the liquid is absorbed and the couscous is al dente.
Remove from heat.
Let stand, covered, for 5 minutes.
Fluff with a fork before servings.
minute.
Add the couscous, raise the heat to medium
aute 3 minutes more. Add couscous, and cook 3 minutes, or
nd saute until golden. Add couscous, cinnamon stick and bay leaf
Put the couscous in a bowl and add
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.
Bring pot of salted water to a boil Add couscous, and cook until al dente, Drain, and drizzle with just enough oil to coat. Spread on a baking sheet and refrigerate for 10 minutes.
Combine couscous and remaining ingredients. Let stand at room temperature for least 30 minutes before serving.
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.
oil.
Immediately add the couscous. Cover skillet tightly and remove
alt it.
Cook the couscous, stirring occasionally, until tender but
o make the salad, bring couscous and 2 cups water to
Cook the couscous according to package directions. Set aside to cool for a bit.
Mix the rest of the ingredients in a large bowl. Add the couscous and combine. Serve immediately or refrigerate for later.