| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Moroccan |
Lhj e-mail, Salads |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Vegetable broth |
| 1 |
pn |
Nutmeg |
| 1 |
c |
Couscous |
| 1/2 |
c |
Raisins |
| 1/4 |
c |
Chopped dried apricots |
| 16 |
oz |
Chickpeas; canned, drained and rinsed |
| 3 |
tb |
Olive or vegetable oil |
| 1/2 |
ts |
Grated lemon peel |
| 3 |
tb |
Fresh lemon juice |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground pepper |
INSTRUCTIONS
1. Combine broth and nutmeg in medium saucepan and bring to boil. Remove
from heat and stir in couscous, raisins and apricots. Cover and let stand 5
minutes.
2. Fluff couscous with fork; cool. Stir in chickpeas. Whisk oil, lemon
peel, juice, salt and pepper in bowl; add to couscous and toss to combine.
Serve at room temperature. Makes 6 cups.
Prep time: 10 minutes plus standing Cooking time: 5 minutes
(C) Copyright 1997, Meredith Corporation, All Rights Reserved
NOTES : This no-fuss salad is healthy and fast--from stovetop to table in
less than thirty minutes!
Recipe by: Ladies Home Journal
Posted to MC-Recipe Digest V1 #940 by "abprice@wf.net" <abprice@wf.net> on
Dec 2, 1997
A Message from our Provider:
“We simply prepare ourselves. God fills us.”