Esta es una exhibición prevé de cómo se va ver la receta de 'ZUCCHINI COUSCOUS IN RICE COOKER 6-CUP' imprimido.

Receta ZUCCHINI COUSCOUS IN RICE COOKER 6-CUP
by Lillie Ann Passwaiter

ZUCCHINI COUSCOUS IN RICE COOKER 6-CUP

ANOTHER QUICK AND FILLING COUSCOUS TO WHIP UP FOR DINNER. CHICKPEAS HAVE A NATURAL AFFINITY FOR COUSCOUS; WAIT UNTIL YOU TASTE THEM TOGETHER.

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Estados Unidos American
  Raciónes: 4

Ingredientes

  • 2 TABLESPOONS ORGANIC OLIVE OIL
  • 1-1/2 POUNDS ZUCCHINI, 3 CUPS SHREDDED OR SUBSTITUTE SOME WITH SHREDDED CARROTS
  • 1/2 TEASPOON GROUND CUMIN
  • 1 CUP WATER
  • 1 CUP COUSCOUS
  • 1 CUP CANNED CHICKPEAS, DRAINED AND RINSED OR GREAT NORTHERN BEANS
  • 1 TEAS. SALT
  • 1/2 TEAS. GARLIC POWDER
  • 1 TEAS. OREGANO

Direcciones

  1. SET THE MACHINE FOR QUICK COOK OR REG. CYCLE.
  2. PLACE OIL IN THE RICE BOWL.
  3. WHEN HOT, ADD THE ZUCCHINI (CARROTS IF USED) AND CUMIN.
  4. COOK STIRRING A FEW TIMES, JUST TO TAKE THE RAW EDGE OFF OF THE CUMIN, ABOUT TWO MINUTES.
  5. ADD THE WATER, COUSCOUS, AND CHICKPEAS; SWIRL TO COMBINE.
  6. CLOSE THE COVER AND RESET FOR THE REGULAR CYCLE OR LET THE REGULAR CYCLE COMPLETE.
  7. WHEN THE MACHINE SWITCHES TO THE KEEP WARM CYCLE, LET THE COUSCOUS STEAM FOR 5 MINUTES.
  8. FLUFF WITH A SPOON OR RICE PADDLE.