Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenBeansandgrains - Couscous Tabouli With Raisins
Famous Authors (View All Authors)
Beansandgrains - Couscous Tabouli With Raisins Post by :gdnrose Category :Learning Kitchen Author :Unknown Date :November 2011 Read :990

Click below to download : Beansandgrains - Couscous Tabouli With Raisins (Format : PDF)

Beansandgrains - Couscous Tabouli With Raisins

1 cup tomato juice
juice of 3 lemons
1/2 cup olive oil
3 cups couscous
3 large, ripe tomatoes
1 green bell pepper, seeds and ribs removed
1 red bell pepper, seeds and ribs removed
1 large cucumber, peeled
1/2 cup dark raisins
1 small garlic clove, finely minced
2 cups finely minced fresh parsley leaves

Pour tomato juice, lemon juice and olive oil into a medium size bowl.

Whisk together. Add couscous (uncooked) and stir until just combined. Cover and let stand overnight.

Cut tomatoes, peppers, cucumbers in small dice. Put them in a bowl.

Cover raisins wit warm water and let soak for 10 minutes.

Add raisins and garlic to bowl of vegetables, cover and refrigerate overnight.

Next day, add the bowl of vegetables to the couscous along with parsley.

Taste for seasoning. Let rest for a couple of hours, covered, in the refrigerator.

Since the couscous is uncooked, check the consistency right before serving. If it is too firm, add warm water, 1 tablespoon at a time.
If you like this book please share to your friends :
NEXT BOOKS

Beansandgrains - Vegetarian Couscous Delight Beansandgrains - Vegetarian Couscous Delight

Beansandgrains - Vegetarian Couscous Delight
1 box (7 ounces) roasted garlic and olive oil-flavored couscous 1 can (15 ounces) red kidney beans, rinsed and drained 1 cucumber, thinly sliced 1 cup halved cherry tomatoes 1/2 cup crumbled plain or herb-flavored feta cheese 2 tablespoons chopped fresh parsley Cook couscous according to package directions. Add kidney beans to the hot couscous; mix well.
PREVIOUS BOOKS

Beansandgrains - Couscous Salad Beansandgrains - Couscous Salad

Beansandgrains - Couscous Salad
2/3 cup couscous 2 cups boiling water 1 cup chopped seeded cucumber 1/2 cup chopped red bell pepper 1/2 cup sliced pitted Kalamata or other black, brine-cured olives 1/2 cup chopped red onion 1/4 cup chopped fresh parsley 1/4 cup Extra Virgin Olive Oil 2 tablespoons fresh lemon juice 2 tablespoons fresh lime juice 1 cup crumbled feta cheese Butter lettuce Place couscous in large bowl. Pour boiling water over. Stir briefly. Let stand until couscous is soft
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT