| 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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