Free Recipe Confetti Couscous
Recipe Type: L Recipes
Recipe Preparation: boil
Cooking Ingredients for Confetti Couscous Recipe
2 c Instant couscous
2 c Chicken stock
1/4 c Olive oil
1 Red onion; finely chopped
2 Cloves garlic; finely
-chopped
1 ts Cumin
2 Zucchini; cut into 1/4-inch
; dice
2 lg Carrots; cut into 1/4-inch
; dice
1/2 c Peas; fresh or frozen,
; thawed
Salt and freshly ground
-pepper
4 Plum tomatoes; seeded and
-cut into
;-1/4-inch dice
1/4 c Flat-leaf parsley; finely
-chopped
Confetti Couscous Preparation
Bring the stock to a boil in a medium saucepan. Add the couscous, remove from the heat and cover tightly. Let sit for 5 minutes and fluff with a fork. Heat the oil in a large skillet over medium heat, add the onions and garlic and saut‚ until soft. Add the cumin and cook for 2 minutes. Add the zucchini and carrots and cook until almost tender. Add the peas and cook for 2 minutes; add the tomatoes and remove from the heat. Season with salt and pepper to taste. Place the couscous into a large bowl and fold in the vegetable mixture and parsley. Lightly grease a ring mold with neutral oil such as canola or a light olive oil. Pack the mold, gently banging to release air pockets. Place serving platter over mold and invert. © 1997 Lifetime Entertainment Services. All rights reserved. Formatted using MC Buster by Barb at PK Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
How Do You Cook Confetti Couscous?
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