| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
|
4 |
Servings |
INGREDIENTS
| 1 |
|
Onion; diced |
| 1 |
|
Clove garlic; crushed |
| 1 |
tb |
Olive oil |
| 1 |
c |
Frozen peas |
| 1 |
tb |
Minced fresh dill |
|
|
Salt and pepper; to taste |
| 1 1/2 |
c |
Vegetable or chicken stock |
| 1 |
c |
Couscous |
INSTRUCTIONS
Saute the onion and garlic in the oil in a saucepan over medium heat until
translucent, about 5 minutes. Stir in the peas, dill, salt, pepper, and
stock and bring to a boil. Add the couscous, cover, and return to a boil.
Remove from the heat and let the mixture sit for 5 minutes, or until the
liquid is absorbed. This can sit, covered, for about 10 more minutes or may
be served immediately. Fluff with a fork.
Posted to MC-Recipe Digest V1 #180
Date: Fri, 2 Aug 1996 16:42:49 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu>
NOTES : Reviewed in "Vegetables your kids will eat," Family Fun Magazine,=
May 1996. Originating in North Africa, this fine, grainlike
cereal cooks=
even faster than rice or potatoes. You can serve it plain,
embellish it=
with peas and onion as it is here, or experiment with just about
any fresh=
herb or chopped vegetable such as tomatoes and peppers.
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