| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Sami |
|
1 |
Servings |
INGREDIENTS
| 1 |
pk |
(10 oz). Near East Couscous (original or plain) |
| 1 |
|
Green pepper; diced |
| 1 |
|
Red pepper; diced |
| 1 |
|
Yellow pepper; diced* |
| 1 |
|
Red onion; diced |
| 1 |
|
Tomato; (optional), diced |
| 1/4 |
c |
White vinegar ** |
| 2 |
tb |
Olive oil; (corn oil is fine) |
| 2 1/4 |
c |
Chicken stock *** |
INSTRUCTIONS
* (I omitted the yellow, it was fine without)
**(may substitute red wine or balsamic vinegar - I used red wine)
***(I used the Osem powder, adding about 2 teaspoons to the water, to keep
it parve)
When surfing the net a couple of weeks ago I came across this site:
www.virtualcities.com -- 1st Traveler's Choice Internet Cookbook. This
recipe was submitted by the Echo Lake Inn in Ludlow, Vermont. I made it
last Shabbes, and it is definitely a keeper!
Marinate vegetables in vinegar, oil, salt and pepper. Bring chicken stock
to a rapid boil and add couscous all at once, stirring rapidly. Remove from
heat cover and let sit 5 to 7 minuets or until all liquid is absorbed.
Place on a flat baking pan and separate with a fork. Cool in refrigerator.
Blend marinated vegetables with couscous.
Posted to JEWISH-FOOD digest by EGRocky@aol.com on Aug 19, 1998, converted
by MM_Buster v2.0l.
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