I need a good recipe for couscous?!
cherry tomatoes
green onions
celery
carrots
red pepper
black olives
toasted pine nuts (sautee in clean dry pan til brown)
cucumber (no seeds or skins)
fresh mint leaves finely chopped
only enough Italian dressing to moisten add a little at a time, its easy to put too much in.
all the amounts could be to taste.
When I make it I actually use Salamedas spiedie sauce but you can only readily get this in new england states.
Answers: fine chopped:
cherry tomatoes
green onions
celery
carrots
red pepper
black olives
toasted pine nuts (sautee in clean dry pan til brown)
cucumber (no seeds or skins)
fresh mint leaves finely chopped
only enough Italian dressing to moisten add a little at a time, its easy to put too much in.
all the amounts could be to taste.
When I make it I actually use Salamedas spiedie sauce but you can only readily get this in new england states.
Mix plain couscous and roasted veg together.
Heavenly. :D
Heat butter, add couscous and stir to coat, add stock, bring to a boil, reduce heat to lowest setting, cover and cook (no peeking!) until liquid is absorbed. Fluff to separate.
? If you lack a steamer, a heat-proof colander inside a stockpot will work fine. Line the colander with cheesecloth if the holes are too big.
? When using the long traditional method of steaming couscous, covering the pot is not recommended as the condensation can drip onto the grains and make the couscous mushy.
? As well as a carbohydrate-laden side dish, couscous may also be eaten as a porridge, in salads, or in desserts.
? To double or triple the volume of instant couscous, avoid the hot water method given on the box and take the time to slowly steam it.
? Cooked couscous should be eaten within a couple of days. It may be frozen up to three months.
? 1 cup dry couscous = 2-1/2 cups cooked.
? As a side dish, plan on 1/2 to 3/4 cup cooked couscous per person.