Minted couscous (mf)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Dried couscous |
| 1¼ | cup | Hot boiling chicken broth or water |
| Olive oil | ||
| ½ | cup | Fresh mint leaves; chopped |
| 4 | Plum tomatoes; seeded and cut into 1/4 inch dice | |
| Salt and pepper | ||
Directions
Set couscous in a bowl. Pour boiling broth or water over it and let steep for ½ hour.
Right before eating, heat some olive oil in a skillet. Add couscous and cook, stirring constantly, until couscous is warmed through.
Remove it from the heat and add mint and fresh tomatoes; season to taste with salt and pepper.
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved MC Format by Gail Shermeyer <4paws@...>.
Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6625 Posted to MC-Recipe Digest V1 #717 by 4paws@... (Shermeyer-Gail) on Aug 03, 1997
Related recipes
- Apple mint couscous
- Apple-mint couscous salad
- Basil, mint and vegetable couscous
- Combo couscous
- Couscous
- Couscous for breakfast (mf)
- Couscous with feta, green onion, and mint
- Fresh mint paste (mf)
- Grilled summer vegetable salad with minted couscous (hl)
- Herbed couscous
- Lemon soup with mint and couscous
- Minted couscous tabbouleh roll
- Minted pilaf
- Minty couscous & pork salad
- Minty couscous and pork salad
- Moroccan couscous
- Morrocan minted lamb
- Quick couscous
- Steamed couscous, the authentic way (mf)
- Summer couscous