ll water is absorbed. (If using couscous, simply prepare according to directions
ld water and pat dry. Using a sharp knife, cut
500g pack of medium couscous and pour into a
n metal skewers or if using wooden skewers make sure they
nd cinnamon in a mortar. Using pestle, grind to a powder
et aside.
Prepare the couscous by bringing 2/3 cups
Place the couscous, haloumi, lemon zest and parsley
toss to coat using Master Scraper.
If using, place almonds into
Preheat oven to 350\u00b0F. Using a teaspoon, carefully scoop flesh
For the couscous stuffing, combine the stock, oil
our taste.
If not using immediately and planning to reheat
ub the grains together by using both your hands and moving
ry couscous between them (pouring half in each).
If using dried
hrough.
Meanwhile, place the couscous in a large bowl and
Place couscous in a medium size shallow
if using quick cook couscous, cook 2 boxes according to package directions (boil water, add couscous, remove from heat cover for 5 minutes).
if using israeli couscous, steam or boil for 13 minutes, remove from heat.
if boiling, drain.
in a huge bowl add couscous, corn, and the rest of the salad ingredients.
mix dressing ingredients together, add to salad, toss, cover, and refrigerate 1 hour or more.
serve at room temperature.
ot watery.
For the couscous, heat 2/3 cup water
he tomatoes and reserve.
Using a teaspoon, scoop out flesh
he boiling water over the couscous in a shallow bowl and
edges onto 8 metal skewers, using 4 pieces of chicken and