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Full Online Book HomeLearning KitchenBeansandgrains - Couscous - Bejeweled Couscous
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Beansandgrains - Couscous -  Bejeweled Couscous Post by :marchowlett Category :Learning Kitchen Author :Unknown Date :November 2011 Read :2595

Click below to download : Beansandgrains - Couscous - Bejeweled Couscous (Format : PDF)

Beansandgrains - Couscous - Bejeweled Couscous

2 cups couscous
1/2 each yellow, red and orange peppers de-seeded and halved
4 tbsps extra virgin olive oil
1 sm. cucumber chopped into small pieces
3 scallions finely chopped
1 tbsp lime juice or lemon juice
2 tbsps shredded fresh basil

Cook couscous per package directions omitting any butter.

Brush the peppers with a litle olive oil and place under hot broiler for 5-6 minutes until skins are blackened and flesh tender. Put peppers in a plastic bag and leave until cool enough to handle. When cool peel off the pepper skins and dice.

Add peppers to cooked couscous with remaining olive oil, cucumber, scallions, lime juice and seasoning. Toss. Stir in the shredded basil. Garnish with additional basil leaves and lime or lemon wedges.
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Beansandgrains - Couscous -  Colourful Cous Cous
6 baby zucchini halved lengthways 2 red onions, quartered 2 large sweet red peppers, seeded and halved 3 large plum tomatoes, halved 5 large mushroom, sliced thickly 3 cloves garlic, skin on 4 tbs. plain yoghurt 2 tbs. lime juice 2 tbs. lemon juice 1 1/2 cups (8 oz.) couscous Grill the peppers until black then peel off the skin. Griddle the rest of the veggies so they have those nice black edges. The mushrooms I cooked in a griddle pan with those raised bits in olive oil Pam so they wouldn't dry out. Add 2 1/2 cups hot water and

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1 lg onion -- chopped 2 carrots -- peeled & chopped sm. 1/2 cup water1 (28 oz) can tomatoes 1 (16 oz) can black beans -- drained & rinsed 1 (16 oz) can kidney beans -- drained & rinsed 1 (16 oz) can pinto beans -- drained & rinsed 1 (16 oz) can fat-free refried beans 2 tbsp chili powder (up to 3 tbsp) -- or to taste Fat-free sour cream dried hot chili flakesIn a medium-large nonstick saucepan or skillet, combine the onion, carrots, and 1/2 cup water. Saute until crisp-tender. Be careful not to let all the water evaporate;