entils are tender.
Add Couscous, browned onions, cumin, and dash
nd set aside.
COUSCOUS SALAD - Put couscous in a small heatproof
n size of drumsticks).
COUSCOUS SALAD - Meanwhile put the orange
Place the couscous in a heatproof bowl. Place
uice.
Throw in the couscous. Cook for approximately 8 minutes
br>Quick now, cook the couscous: bring broth to a boil
onger pink.
Meanwhile, cook couscous according to package directions.
Place couscous and seasoning into a heatproof bowl.
Pour over the water while stirring with a fork.
Cover with plastic wrap and set aside for 5 minutes or until all the liquid is absorbed.
Fluff with a fork to separate the grains.
Add lemon juice, tuna, shallot, tomato, cucumber, capsicum and mint and stir to combine.
Serve with the lettuce leaves.
Cook couscous as per packet instructions.
Chop tomatoes in half and squeeze excess seeds. Chop roughly.
Dice cucumber, skin and all.
Finely chop spring onions.
Mix all ingredients together in large bowl, and then it is ready to eat. Can be eaten cool or warm.
br>Boil the water for couscous. Add chicken base and butter
rom heat, stir in the couscous, cover, and let sit for
Remove and let cool.
Couscous -- Now you can use your
Deep-fry the Lebanese bread. or you can bake the bread in a medium oven for about 10 minutes - this will crisp up the bread.
Drain the bread on kitchen paper abd then after it has cooled, break/crumple in your hands until it breaks into small pieces.
Combine all of the salad ingredients and then toss with the dressing.
For the dressing- combine the dressing ingredients and whisk together.
This salad is best dressed just prior to serving.
minutes.
Place the couscous in a serving bowl. Top
arm vegetable mixture to prepared couscous, stir in cilantro, mint, lemon
Place the couscous & salt in lrg bowl. Add
amb Pot Pies or another recipe. Cool then cover and refrigerate
Cake:.
In a saucepan, combine couscous, amasake, water, juice, and salt. Heat and stir for 10 minutes, or until couscous swells and becomes soft. Add vanilla. Pour into cake pan, smooth the surface, and add topping.
Topping:.
Arrange strawberries on top of cake artfully. Dissolve kudzu in juice, add lemon peel, heat and stir until it thickens. Add vanilla. Pour over strawberries and cake. Let cool for an hour in the refrigerator before serving.
Toast the couscous in a saucepan over medium
oil. Turn off heat. Add couscous, stir once, then cover and