n size of drumsticks).
COUSCOUS SALAD - Meanwhile put the orange juice
Heat one tablespoon oil and couscous in medium saucepan voer medium
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.
n. Serve with Mediterranean Couscous Salad.
Mediterranean Couscous Salad: Bring broth to boiling
ike ours well done.
Couscous Salad - Bring 1 1/2 cups
edium heat. Cook and stir couscous in the hot oil until
1. Cover couscous with 2 cups boiling water and simmer for 8 minutes, drain and add to bowl.
2. Add olive oil, walnut oil and dukkah and mix.
3. Pan fry slivered almonds, add to bowl along with pomegranate seeds and diced dates.
4. Add fresh mint leaves prior to serving.
Bring large volume of salted water to the boil.
Stir in couscous and cook uncovered for 10 minutes.
Drain, place in cold water to cool, then drain again.
In a bowl mix together the lemon juice, soy sauce, sesame oil, red chilli, olive oil, cashew nuts and corriander leaves.
Add the cold drained couscous and toss gently.
Add the vegatables and toss together very gently before serving.
simmer and add the couscous.
Simmer, while stirring frequently
oiling, salted water, cook the couscous until just al dente, 5
eanwhile, to make the couscous salad, combine couscous and lemon zest in a
reoceeding.).
3. Add the couscous and cook until al dente
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.