For the couscous tabbouleh, combine couscous with 1/3 cup boiling water in medium heatproof bowl. Cover; let stand for 5 mins, or until water is absorbed, fluffing with fork occasionally. Stir in parsley, tomatoes, onion, lemon juice and oil.
Heat a large oiled skillet on high heat. Saute lamb and sumac until cooked through.
Spread yogurt on insides of pita breads. Spoon lamb mixture and tabbouleh inside each pocket.
Bring chicken broth and water to a boil in a saucepan; remove from heat and stir in couscous. Cover saucepan and let couscous stand until the liquid is absorbed and the couscous is tender, 5 to 10 minutes. Fluff with a fork.
Place couscous, cucumber, green onions, carrot, and parsley into a large salad bowl. Combine olive oil and lemon juice in a small bowl and pour over the couscous and vegetables; stir cumin, salt, and black pepper into the tabbouleh. Mix in feta cheese just before serving.
Place the couscous in a bowl, cover with
Place the couscous in a bowl. Mix with
Bring water to a boil in a saucepan; stir in couscous and salt. Remove from heat, cover saucepan, and let stand until water is absorbed, about 5 minutes. Transfer couscous to a bowl and fluff with a fork.
Mix tomatoes, cucumber, onion, parsley, mint, lemon juice, olive oil, and black pepper into couscous. Serve immediately or refrigerate for 1 hour for flavors to blend.
Combine couscous and 2 tbsp boiling water in small heatproof bowl. Stir, using fork, until the water is absorbed, cool.
Combine couscous, parsley, tomato, onion, lemon juice and mint in medium bowl, mix well.
Place couscous in a large bowl. Add 2 tbsp lemon juice, 1 tbsp lemon zest and 1 1/4 cups boiling water. Cover with plastic wrap and set aside for 5 mins.
Fluff couscous with a fork then stir in tomatoes, parsley, currants and onion. Season to taste. Serve with falafel, hummus and pita bread.
Bring 1 cup water and tomato juice to a simmer in a small saucepan.
Put the couscous in a large heatproof bowl and pour the hot liquid over it.
Add the oil, stir and cover with plastic wrap; set aside.
In another bowl, stir together everything except the hot sauce.
Fluff the couscous with a fork, add to vegetables and mix.
Finish with hot sauce to taste.
Cover and refrigerate for at least 3 hours and preferably overnight to allow the flavors to blend.
Serve with extra hot sauce to taste.
Prepare couscous according to package directions.
Fluff with a fork.
Halve tomatoes and dice cucumber.
In large bowl, toss together couscous, halved tomatoes, diced cucumber, chopped mint and citrus vinaigrette.
Season with salt, pepper, extra lemon juice and hot pepper sauce to taste, if desired.
Chill.
Makes 4 servings.
br>Quick now, cook the couscous: bring broth to a boil
Stir together the (uncooked) couscous, olive oil and lemon juice in a very large bowl.
Let it rest at room temperature to soften and plump-en-up to an a texture like finely chopped nuts.
Add the remaining ingredients and stir well.
Add more lemon juice to taste.
Cover and refrigerate for 24 hours or so.
entils are tender.
Add Couscous, browned onions, cumin, and dash
Soak couscous in lemon juice until centre of grain is soft, should at least double in quantity. Should be enough lemon juice to just coat each grain.
Add onion and salt and pepper and allow to stand for few minutes, minimum.
Add rest of ingredients and mix well, best if served at room temp and left for a few hours.
Great next day but herbs will look a bit sad!
Great served with rich meats or any rich dish that needs the zap of the lemon to refresh the palate.
br>Boil the water for couscous. Add chicken base and butter
Combine the couscous with 1/4 cup boiling water in a medium heatproof bowl; cover. Let stand for 5 mins or until the water is absorbed.
Stir in the remaining ingredients.
rom heat, stir in the couscous, cover, and let sit for
Remove and let cool.
Couscous -- Now you can use your
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