| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Jewish | 1 | Servings | |
INGREDIENTS
| 350 | g | Instant couscous or 1 box of Near East couscous |
| 1/2 | c | Olive oil |
| 1/4 | ts | Cinnamon |
| 2 | tb | Fresh minced parsley |
| 1 | pn | Saffron; (optional) |
| 1 | Stalk celery; chopped | |
| 1 | tb | Pareve chicken bullion |
| 1/4 | c | Lemon juice |
| 1/4 | c | Pine nuts; toasted |
| 2 | Scallions; sliced | |
| 1/8 | ts | Turmeric |
INSTRUCTIONS
Source: My sister Make the required liquid for couscous, adding in the bullion flavoring. Put in the couscous per instruction. Let stand for 10 minutes. Add olive oil and lemon juice. Toss & add the rest of the ingredients. Mix well. Refrigerate. Posted to JEWISH-FOOD digest by Charles Rosenstein <cr18@gezernet.co.il> on Oct 27, 1998, converted by MM_Buster v2.0l.
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