Saturday, May 8, 2010

Cooking dinner in under 30 minutes - Western Style Couscous

Couscous was misinterpreted for a long time. Most people do not know what it is and do not know how to cook. Now you can discover how easy it is to add to your couscous lunch any time of day.

This recipe is vegetarian, but if you prefer, you can add strips of cooked chicken, prawns or turkey stew recipe to do so under their tastes.

1 10 oz package of couscous

2 cups diced tomatoes

1 cup bean blacks - Cookedand drained

3 cups vegetable broth

½ cup chopped onion

Mix ½ red, yellow and green peppers, diced

2 cloves garlic, crushed or chopped

2 tablespoons olive

2 green onions, diced

1 teaspoon lemon juice

2 tablespoons chopped parsley

¼ c. teaspoon white pepper
In a large cast () pan, sauté garlic, onion and peppers in olive oil until tender, stirring frequently. cook3 minutes
Gradually add the vegetable broth.
That garlic, peppers and broth to a boil constant.
Stir in the couscous in boiling broth. Add tomatoes and beans blacks and white pepper.
Cook the couscous according to package directions.
Remove couscous from heat and add shallots and lemon juice
Fluff and let sit for 5 minutes before serving.
Garnish with chopped parsley. Add salt if necessary.

TheWestern Style Couscous can be served as side dish or main dish can be served hot or cold.

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