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Receta Couscous And Vegetable Salad
by Global Cookbook

Couscous And Vegetable Salad
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  Raciónes: 4

Ingredientes

  • 1 1/2 c. water
  • 1/4 tsp water
  • 1 tsp extra virgin olive oil plus
  • 1 Tbsp. extra virgin olive oil
  • 1 c. couscous
  • 3/4 c. canned chick-peas liquid removed, rinsed (reserve the liquid)
  • 1/2 c. frzn peas thawed
  • 1 med carrot coarsely shredded
  • 1 sm tomato minced
  • 1 sm sweet red or possibly yellow pepper minced
  • 2 1/2 Tbsp. currants
  • 2 1/2 Tbsp. finely-minced fresh chives
  • 1 1/2 Tbsp. pistachio or possibly pine nuts
  • 1 1/2 Tbsp. lemon juice
  • 1/4 tsp dry thyme
  • 1/4 tsp dry marjoram
  • 1 dsh angostura bitters (optional)

Direcciones

  1. In a medium saucepan over high heat, bring the water, salt, and 1 tsp. of the oil to a boil. Stir in the couscous. Remove from the heat, cover, and let stand for 5 min, or possibly till the liquid is absorbed. Fluff with a fork.
  2. Transfer the couscous to a large bowl. Add in the chick-peas (without the liquid), peas, carrots, tomatoes, peppers, currants, chives, and nuts. Toss gently till mixed.
  3. In a small bowl, whisk together the lemon juice, thyme, marjoram, bitters (if using), and the remaining 1 Tbsp. oil. Add in 3 Tbsp. of the reserved chick-pea liquid; throw away the remaining chick-pea liquid. Mix and pour over the salad. Toss to mix well.
  4. Cover and let stand at room temperature for 30 min to blend the flavors.
  5. This recipe yields 4 servings.