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Full Online Book HomeLearning KitchenBeansandgrains - Couscous - Colourful Cous Cous
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Beansandgrains - Couscous -  Colourful Cous Cous Post by :Golden_Eagle Category :Learning Kitchen Author :Unknown Date :November 2011 Read :1296

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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 a touch of salt to the couscous and let it stand.

Pop the garlic cloves in the oven in their skins and roast until soft then squeeze out the inner flesh and mix with the yoghurt and the juices. Chop about a cup of coriander leaves and mix that in. Chop all the cooked veggies, stir into the couscous then add the dressing mixing well. You need to fiddle with the dressing to get it right - I like it zesty so I had more lime. The tomato juices add to the dressing giving it a nice sweetness. Season with salt and pepper to taste.

Just before serving sprinkle over some chopped coriander.
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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
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