| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains | Vegetable | 2 | Servings | |
INGREDIENTS
| 2/3 | c | No-salt-added chicken broth |
| 1/3 | c | Uncooked couscous |
| 1 | ts | Olive oil |
| 2 | tb | Sliced green onions |
| 1 | Clove garlic; crushed | |
| 1/3 | c | Plum tomatoes; seeded and diced |
| 1/4 | c | Drained canned chickpeas |
| 2 | tb | Currants or raisins |
| 1 | ds | Ground cumin |
| 2 | tb | Chopped fresh parsley |
| 2 | tb | Lemon juice |
| 1/4 | ts | Pepper |
INSTRUCTIONS
Date: Mon, 04 Mar 1996 20:16:30 From: smiler@gnn.com (Scott Miller) I don't know the exact recipe used at Houston's, but it is good. It tastes like it is probably a *wysiwyg* type of recipe --> probably no *secret* ingredients. Here are a couple of my favorites from Cooking Light Magazine: Recipe By : Cooking Light YEAR: 1995 ISSUE: Jan/Feb PAGE: 110 Bring chicken broth to a boil in a medium saucepan; stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork; set aside. Heat oil in a medium nonstick skillet over medium-high heat. Add the green onions and garlic; saute 1 minute. Add hot cooked couscous, tomato, and next 3 ingredients; cook 2 minutes or until thoroughly heated. Remove from heat, and stir in parsley and remaining ingredients. Serve warm. Yield: 2 servings K MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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