Couscous Pilaf Salad Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
2 tbsp: Vegetable oil,
1/2 tsp: Cumin powder,
1: Onion, chopped
2 cup: Mixed vegetables,
2 tbsp: Cider vinegar,
Frozen, or peas
2 tbsp: Chicken stock,
1/2 cup: Red bell pepper, diced
1 tbsp: Curry powder,
1 cup: Couscous, uncooked
1 tsp: Brown sugar,
1 1/3 cup: Chicken stock,
1/2 tsp: Salt,
pn Cinnamon,
Directions:
In nonstick skillet, cook couscous over med. heat for 5 to 7 minutes
or until lightly browned, stirring frequently. Remove from heat.
In pot, bring 1 1/3 cup stock to boil. Add couscous, cover, remove
from heat, let stand for 5 minutes. Fluff with fork.
In saucepan, heat oil over med. heat. Cook onion for 3 to 5 minuest
or until tender. STir in vinegar, stock, curryy powder, sugar, salt,
cumin and cinnamon. Add to couscous along with cooked vegetables, and
peppers. Toss gently.
Can be covered and refrigerated for 1 day.
Recipe By : Canadian Living Magazine, July 1994
From: Phyllis Waugh Date: 04-23-95 (159) Fido:
Cooking
Source from luhu.jp
or until lightly browned, stirring frequently. Remove from heat.
In pot, bring 1 1/3 cup stock to boil. Add couscous, cover, remove
from heat, let stand for 5 minutes. Fluff with fork.
In saucepan, heat oil over med. heat. Cook onion for 3 to 5 minuest
or until tender. STir in vinegar, stock, curryy powder, sugar, salt,
cumin and cinnamon. Add to couscous along with cooked vegetables, and
peppers. Toss gently.
Can be covered and refrigerated for 1 day.
Recipe By : Canadian Living Magazine, July 1994
From: Phyllis Waugh Date: 04-23-95 (159) Fido:
Cooking
Source from luhu.jp
Tags
Salads