minutes.
Place the couscous in a bowl and add
auce has thickened.
Place couscous in a large bowl and
0 minutes.
Cook the couscous according to the package directions
For couscous:
Bring chicken broth, 1
n tomato and parsley.
Couscous:.
In separate bowl pour
ragrant.
Add the chickpeas, couscous, raisins, apricots, orange juice, lemon
5 minutes.
Meanwhile, combine couscous and raisins in a large
oil in a saucepan; stir couscous into the boiling water and
o a boil and add couscous and salt.
Remove pan
In a 3-quart saucepan, combine 1 1/4 cups water with cinnamon, turmeric, cumin, salt, raisins and butter; bring to a boil.
Stir in couscous; remove from heat.
Add pine nuts, then cover.
Let stand 5 minutes.
Using a fork, fluff couscous and place in a serving bowl.
Bring chicken stock to a boil and stir in the couscous. Cover and remove from heat; allow to stand for 5 minutes.
In a separate bowl, mix together the orange juice, lemon juice, Dijon mustard, thyme, onions, parsley and oranges. Fluff couscous with a fork and mix well with the other ingredients. Season with salt and pepper, if necessary.
place couscous and dried cherries in a
Boil couscous in six cups of water; cover, remove from heat, and let stand for 20 to 30 minutes; chill uncovered.
For vinaigrette, place all items, except oil and baby corn, in food processor and drizzle in oil while blending.
Or, finely chop ingredients by hand and blend with a wire whisk.
Mix couscous, baby corn, vinaigrette, and all other ingredients; chill overnight.
Can be served as a side dish or as a meal.
Serve with fresh pita bread and lettuce.
entils are tender.
Add Couscous, browned onions, cumin, and dash
light boil. Stir in couscous, raisins, and garbanzo beans; cover
rom heat and stir in couscous. Cover saucepan and let stand
arrots are roasting, prepare the couscous by adding to the boiling
Pour the vegetable broth into a large saucepan, and bring to a boil. Add the butter, apricots, dates and raisins. Boil for 2 to 3 minutes.
Remove from the heat, and stir in the couscous.
Cover, and let stand for 5 minutes. Stir in the cinnamon and toasted almonds, and serve.
Heat oil in large pot over medium-high heat; saute onion until golden.
Pour in vegetable broth and bring to boil.
Stir in carrots, sweet potato and turnip (if using). Reduce heat and simmer 15 minutes.
Reduce heat to low and add zucchini and red pepper. simmer 20 minutes.
Stir in beans, tomato sauce and spices. Simmer until heated.
Meanwhile, bring 2 1/2 cups water to boil. Stir in couscous, cover and remove from heat. Let stand 5 - 7 minutes.
Fluff with fork and serve with vegetables on top.
Heat 1 tbsp oil in medium saucepan. Add all spices and dry couscous. Stir until fragrant, about 2 minutes. Being careful not to burn.
Add stock and bring to a boil. Reduce heat, cover and simmer 5 minutes or until all liquid is absorbed. Remove from heat and let stand about 5 minutes.
Transfer to serving bowl and fluff with a fork.
In a small bowl combine 3 tbsp oil, orange juice, sugar, and salt to taste. Blend well.
Add remaining veggies and dressing. Combine well. Add cilantro and nuts. Serve chilled or at room temperature.