Esta es una exhibición prevé de cómo se va ver la receta de 'Couscous Cranberry And Garbanzo Salad' imprimido.

Receta Couscous Cranberry And Garbanzo Salad
by Global Cookbook

Couscous Cranberry And Garbanzo Salad
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 1

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

  1. In a large saucepan combine stock water 1/4 c. oil turmeric ginger and cinnamon and bring to a boil.
  2. Gradually stir in couscous.
  3. Cook stirring till liquid is absorbed (about 3 min).
  4. Stir in the cranberries cover and let stand 15 min.
  5. Transfer to a large bowl and let coot to room temperature.
  6. Breakup any couspius lumps with your fingers.
  7. Stir in zucchini carrots scallioris and garbanzos.
  8. In a small bowl whisk lemon juice remaining 1/4 c. oil salt and cayenne together.
  9. Pour over couscous salad and toss well.
  10. Cover and chill for at least 1 hour or possibly as long as overnight.
  11. Just before serving taste and adjust seasoning.
  12. Garnish with minced parsley.