| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Eastwest2 |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Canola oil |
| 1 |
|
Yellow onion; finely diced |
| 1 |
bn |
Scallions; chopped |
|
|
(save green part for garnishing) |
| 1 |
|
Red onion; finely diced |
| 2 |
tb |
Virgin olive oil |
| 1/3 |
c |
Dried currants |
| 3 |
c |
Couscous |
| 6 |
c |
Boiling water |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
In a hot saute pan, add canola oil and caramelize onions with the
scallions. Season. Remove to a large bowl. Add olive oil, currants and
couscous. Boil water and add exactly 6 cups to bowl and quickly stir
together. Immediately cover bowl with plastic wrap. Let stand 30 minutes.
With a fork, fluff couscous and check for seasoning.
This recipe yields 4 servings.
Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1B03) - from the TV
FOOD NETWORK" S(Formatted for MC5): "10-29-1999 by Joe Comiskey -
jcomiskey@krypto.net"
Per serving: 638 Calories (kcal); 11g Total Fat; (15% calories from fat);
18g Protein; 115g Carbohydrate; 0mg Cholesterol; 27mg Sodium Food
Exchanges: 6 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fruit; 2 Fat;
0 Other Carbohydrates
Recipe by: Ming Tsai
Converted by MM_Buster v2.0n.
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