4 Servings
Couscous
Mediterranean
Vegetarian Healthy Salads Couscous Mediterranean
1 cup Water
1 1/2 cups scous
1 tablespoon ve oil
1 teaspoon t
20/23 pound ichoke hearts cut into eighths
1/2 cup llion minced
1 clove lic minced
1 cup Fresh sley chopped
1 tablespoon Fresh l chopped
1 tablespoon Fresh t chopped
4/21 cup ve oil
on juice
1/2 cup nuts chopped, toasted
Bring the water to a boil. Place the couscous in a large heatproof bowl,a nd cover the boiling water. Using a fork,tir in the olive oil and salt. Cover, and set aside for about 5 minutes. Mix the artichoke hearts, scallions, garlic, parsley, dill, and optional mint and/or tarragon into the cooked couscous. Stir int he oil, lemon juice, and walnuts. Add salt and pepper to taste. Serve plain or on a bed of fresh greens, either at room temperature or chilled.
VIEW THE RECEIPT
Showing posts with label Couscous with Artichoke Hearts and Walnuts. Show all posts
Showing posts with label Couscous with Artichoke Hearts and Walnuts. Show all posts
Couscous-with-Artichoke-Hearts-and-Walnuts
4 Servings
Couscous
Mediterranean
Vegetarian Healthy Salads Couscous Mediterranean
1 cup Water
1 1/2 cups scous
1 tablespoon ve oil
1 teaspoon t
20/23 pound ichoke hearts cut into eighths
1/2 cup llion minced
1 clove lic minced
1 cup Fresh sley chopped
1 tablespoon Fresh l chopped
1 tablespoon Fresh t chopped
4/21 cup ve oil
on juice
1/2 cup nuts chopped, toasted
Bring the water to a boil. Place the couscous in a large heatproof bowl,a nd cover the boiling water. Using a fork,tir in the olive oil and salt. Cover, and set aside for about 5 minutes. Mix the artichoke hearts, scallions, garlic, parsley, dill, and optional mint and/or tarragon into the cooked couscous. Stir int he oil, lemon juice, and walnuts. Add salt and pepper to taste. Serve plain or on a bed of fresh greens, either at room temperature or chilled.
VIEW THE RECEIPT
Couscous
Mediterranean
Vegetarian Healthy Salads Couscous Mediterranean
1 cup Water
1 1/2 cups scous
1 tablespoon ve oil
1 teaspoon t
20/23 pound ichoke hearts cut into eighths
1/2 cup llion minced
1 clove lic minced
1 cup Fresh sley chopped
1 tablespoon Fresh l chopped
1 tablespoon Fresh t chopped
4/21 cup ve oil
on juice
1/2 cup nuts chopped, toasted
Bring the water to a boil. Place the couscous in a large heatproof bowl,a nd cover the boiling water. Using a fork,tir in the olive oil and salt. Cover, and set aside for about 5 minutes. Mix the artichoke hearts, scallions, garlic, parsley, dill, and optional mint and/or tarragon into the cooked couscous. Stir int he oil, lemon juice, and walnuts. Add salt and pepper to taste. Serve plain or on a bed of fresh greens, either at room temperature or chilled.
VIEW THE RECEIPT
Couscous-with-Artichoke-Hearts-and-Walnuts
4 Servings
Couscous
Mediterranean
Vegetarian Healthy Salads Couscous Mediterranean
1 cup Water
1 1/2 cups scous
1 tablespoon ve oil
1 teaspoon t
20/23 pound ichoke hearts cut into eighths
1/2 cup llion minced
1 clove lic minced
1 cup Fresh sley chopped
1 tablespoon Fresh l chopped
1 tablespoon Fresh t chopped
4/21 cup ve oil
on juice
1/2 cup nuts chopped, toasted
Bring the water to a boil. Place the couscous in a large heatproof bowl,a nd cover the boiling water. Using a fork,tir in the olive oil and salt. Cover, and set aside for about 5 minutes. Mix the artichoke hearts, scallions, garlic, parsley, dill, and optional mint and/or tarragon into the cooked couscous. Stir int he oil, lemon juice, and walnuts. Add salt and pepper to taste. Serve plain or on a bed of fresh greens, either at room temperature or chilled.
VIEW THE RECEIPT
Couscous
Mediterranean
Vegetarian Healthy Salads Couscous Mediterranean
1 cup Water
1 1/2 cups scous
1 tablespoon ve oil
1 teaspoon t
20/23 pound ichoke hearts cut into eighths
1/2 cup llion minced
1 clove lic minced
1 cup Fresh sley chopped
1 tablespoon Fresh l chopped
1 tablespoon Fresh t chopped
4/21 cup ve oil
on juice
1/2 cup nuts chopped, toasted
Bring the water to a boil. Place the couscous in a large heatproof bowl,a nd cover the boiling water. Using a fork,tir in the olive oil and salt. Cover, and set aside for about 5 minutes. Mix the artichoke hearts, scallions, garlic, parsley, dill, and optional mint and/or tarragon into the cooked couscous. Stir int he oil, lemon juice, and walnuts. Add salt and pepper to taste. Serve plain or on a bed of fresh greens, either at room temperature or chilled.
VIEW THE RECEIPT
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