For Israeli tahini, see my recipe for Michael's Israeli Tahina Sauce (http://www
he tomatoes.
Meanwhile, cook Israeli couscous according to package directions
o a boil. Add the Israeli couscous, cover and reduce heat
istachios and serve.
For Israeli Couscous: Heat 2 cups of
t).
To prepare the Israeli couscous, melt butter in saucepan
ottomed saucepan.
Add the Israeli couscous and stir about 1
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Heat oven to 350.and spray a cookie sheet with pam non stick cooking spray.
mix all the ingredients for the dough (everything except the poppy seed filling and milk) until you have a soft dough that is easy to work with.
dilute the poppy seed filling with the milk. Mix well
roll the dough until it is about 1/4 inch thickness.
Using a round glass about 3\" in diameter, create circles.
In the center of each put a tspn of filling.
fold in 3 sides and pinch dough together to create triangles.
bake for 15-20 minutes until ...
Heat a medium skillet over med-high heat and add pine nuts. Swirl in pan until they begin to brown. BE CAREFUL NOT TO BURN.
Set aside to cool.
In a heavy saucepan, heat oil over medium heat and saute shallot and carrot for 1 minute. Stir in lemon juice and garam masala.
Add broth to pan and bring to a boil. Stir in couscous. Reduce heat and cover pan. Simmer 8-10 minutes.
Remove from heat and let stand 5 minutes. Fluff with fork.
Put in serving bowl and sprinkle with toasted pine nuts.
Put the couscous in a bowl and add the boiling water.
Stir in 2 teaspoons of salt, cover tightly with plastic wrap and let stand, stirring once, until the grains are plump and tender.
Meanwhile, heat the olive oil in a medium skillet. Add the corn, onion, coriander and caraway and cook over moderately low heat, stirring, until the onion is softened, about 8 minutes. Transfer to a large bowl and let cool.
Add the couscous to the bowl, along with the bell pepper, jalapenos, scallions and mint. In a bowl, whisk together the lime juice, ...
Combine pomegranate molasses, brown sugar, 2 tbsp vinegar, 1 tbsp oil, garlic, dried mint and 1/4 cup water in a large bowl. Season to taste. Add lamb and toss to coat. Cover and chill for 1 hour, or overnight.
To make the salad, bring couscous and 2 cups water to a boil. Reduce heat to low and cook, covered, for 20 mins, or until tender. Drain.
Meanwhile, toss zucchini in 1 tbsp oil. Heat a grill pan over medium heat. Cook zucchini for 2 mins per side, or until browned. Transfer to a large bowl along with couscous, almonds, fresh mint, ...
Place olive oil and shallot in rice cooker bowl. Set rice cooker to Cook. Stir a few times until shallot is softened.
Add couscous and cook for a few minutes until it is lightly toasted and coated with oil.
Add chicken broth and salt if using. Close the cover and set for regular cycle.
Serve when rice cooker cycle is finished. It can be garnished as described above or served plain.
Heat olive oil in a large skillet, add diced onions and garlic, saute over medium heat until onions are almost transparent.
Add the Israeli couscous and saute until lightly toasted in color.
Add the chicken stock and diced peppers, bring to a boil then reduce to a simmer.
Add cumin, chopped cashews and pepper to taste.
Cover and let simmer for 8 to 10 minutes or until most of the chicken stock is gone.
Remove from heat and stir in fresh thyme and oregano before serving.
season with pepper and salt before serving.
dd package of Knorr vegetable recipe mix, sugar and chopped onions
o a boil.
Add Israeli couscous and return to a
Preheat a large heavy bottomed skillet over medium-low heat.
Place the garlic and oil in the pan and saute for 1 minute.
Add the couscous, raise the heat to medium, and stir constantly for 4 minutes; the couscous should start to toast-- add the cinnamon stick, cumin, cardamom, pepper, and salt to toast a bit-KEEP stirring for another one to two minutes.
Add broth and lime zest.
Raise the heat and bring to a boil.
Once the mixture is boiling, lower the heat again to as low as possible and cover.
In about 10 minutes, most of ...