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Thursday, April 5, 2007

Cook Dinner in Less Than 30 Minutes - Western Style Couscous

By lili James


Cook dinner in a flash tonight using this delicious recipe. Couscous served hot or cold is a great addition to almost any meal.

Couscous has been misunderstood for a long time. Most people do not know what it is and they do not know how to cook it. Now you can find out just how easy it is to add couscous to your mealtime any time of the day.

This is a vegetarian recipe but, if you want, you can add cooked chicken strips, peeled cooked shrimp or cooked turkey to the recipe to make it suit your own tastes.

1 10 oz. Package of couscous
2 cups of diced tomatoes
1 cup of black beans - cooked and drained
3 cups of vegetable broth
½ cup of diced onions
½ mixed red, yellow and green peppers diced
2 cloves of crushed or minced garlic
2 tablespoons of olive oil
2 green onions, diced
1 teaspoon of lemon juice
2 tablespoons of diced parsley
¼ teaspoon of white pepper


• In a large (cast iron) skillet, cook the cloves of garlic, onions, and peppers in the olive oil until tender while stirring frequently. cook for about 3 minutes

• Slowly add the vegetable broth.

• Let the garlic, peppers and broth come to a steady boil.

• Stir the couscous into the boiling vegetable broth. Add the black beans tomatoes & white pepper.

• Cook the couscous according to the directions on the package.

• Remove the couscous from the heat and stir in the green onions and the lemon juice

• Fluff and let it sit for 5 minutes before serving.

• Garnish with the diced parsley. Add salt to your taste if necessary.

The Western Style Couscous can be served as a side dish or as the main dish and it can be served hot or cold.

1 comment:

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