| 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
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