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Correo Electrónico
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Ingredientes
- 2 c. chicken stock
- 1/2 c. water
- 1/2 c. extra virgin olive oil
- 1/4 tsp grnd turmeric
- 1/4 tsp grnd ginger
- 1/4 tsp grnd cinnamom
- 2 c. instant couscous
- 1 c. dry cranberries
- 2 sm zucchini cut into 1/2 inch dice
- 2 x carrots peeled and cut into 1/ inch dice
- 2 x scallions thinly sliced
- 15 ounce canned garbanzo beans liquid removed and rinsed
- 1/4 c. fresh lemon juice
- 1/2 x tpsn salt
- 1/8 tsp cayenne pepper
- 1/2 c. minced fresh parsley
Direcciones
- In a large saucepan combine stock water 1/4 c. oil turmeric ginger and cinnamon and bring to a boil.
- Gradually stir in couscous.
- Cook stirring till liquid is absorbed (about 3 min).
- Stir in the cranberries cover and let stand 15 min.
- Transfer to a large bowl and let coot to room temperature.
- Breakup any couspius lumps with your fingers.
- Stir in zucchini carrots scallioris and garbanzos.
- In a small bowl whisk lemon juice remaining 1/4 c. oil salt and cayenne together.
- Pour over couscous salad and toss well.
- Cover and chill for at least 1 hour or possibly as long as overnight.
- Just before serving taste and adjust seasoning.
- Garnish with minced parsley.
