| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
1 |
servings |
INGREDIENTS
| 1 |
c |
Couscous |
| 2 |
c |
Water or broth |
| 4 |
|
Green onions; scallions or shallots, chopped, (about 1/2 cup) |
| 3 |
|
Cloves garlic; minced |
| 1 |
|
Red or green pepper; chopped |
| 2 |
ts |
Olive or canola oil |
| 1 |
c |
Mushrooms; sliced |
|
|
Salt and pepper; to taste |
| 1/2 |
ts |
Dried basil. |
| 1 |
c |
Cooked or canned chickpeas |
| 1 |
md |
Carrot grated |
| 2 |
tb |
Finely chopped dill or a pinch of cumin; (optional) |
INSTRUCTIONS
Here is a Couscous&mushroom&chickpea recipe. Source:The Jewish
Homemaker (forgot what date)page 42 I tried it once. I liked it but
my kids did not.I might have also done something wrong but certainly
worth a shot.
Conventional Method: In a large saucepan, saute onions, garlic, and
red pepper in oil, until golden. Add mushrooms and cook 3 to 4
minutes longer. Add water or broth:bring to a boil. Stir in couscous
along with remaining ingredients, cover and bring back to a boil.
Reduce heat and simmer until all the liquid has been absorbed, about
5-10 minutes. Fluff with a fork before serving.
Posted to JEWISH-FOOD digest by Charles Rosenstein
<cr18@gezernet.co.il> on Jan 05, 1999, converted by MM_Buster v2.0l.
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