PepperFest Moroccan Couscous

[Guest guest]

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PepperFest Moroccan Couscous

 

1/2 cup almonds

1 red bell pepper

1 green bell pepper

1 1/2 cups dry whole-wheat couscous

1/2 teaspoon salt

1/2 teaspoon turmeric

1 1/4 cups boiling water

1 cup penny-sliced carrots

1 cup cut green beans

1/3 cup currants

1/3 cup finely diced red onion

Marinade:

1/4 cup olive oil

1/4 cup vegetable oil

1/4 cup fresh lime juice

1/2 teaspoon salt, (or more to taste)

1/2 teaspoon cinnamon

6 tablespoons orange juice concentrate

4 tablespoons chopped fresh parsley

1 tablespoon chopped fresh spearmint

2 teaspoons Original Tabasco® brand Pepper Sauce

 

 

 

Preheat oven to 200° F. Toast almonds in oven for 10 to 15 minutes. Cool, then

chop. Slice bell peppers into thin strips, then crosswise again. Set aside.

 

Place couscous, salt, and turmeric in a large bowl; stir in boiling water. Cover

and let stand 10 to 15 minutes; fluff with a fork.

 

Steam carrots for 3 minutes. Separately, steam green beans until color is dark

green. Add steamed vegetables to couscous. Stir in bell peppers, almonds,

currants, and onion.

 

Whisk together marinade ingredients. Toss couscous and vegetable mixture with

marinade. Chill at least one hour before serving.

 

Makes 4 servings

 

 

Author: Adapted from " Tastes of Jewish Tradition, " one of the winners of the

2002 Tabasco Community Cookbooks Awards.

Source: Tabasco

Formatted by Chupa Babi: 03.09.08

 

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[Guest guest]

This looks so0o0o good, I can't wait to try this !

 

 

 

 

 

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