Guest guest Posted January 24, 2001 Report Share Posted January 24, 2001 * Exported from MasterCook * Israeli Couscous Recipe By :Plenty, A Collection of Sarah McLachlan's Favourite Recipes, with Chef Jaime Laurita Serving Size : 10 Preparation Time :0:00 Categories : Plenty Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small onion 3 tablespoons canola oil 3 cups Israeli couscous 4 cups vegetable stock 1 tablespoon chopped fresh mint salt & pepper to taste Saute the onion in the oil. Add couscous. Cover with vegetable stock, bring to a boil, and cook until tender. Add mint, salt & pepper. Fluff and serve. Serves 8-10. S(ISBN): " 1-894160-01-0 " Copyright: " 1999 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 106 Calories; 6g Fat (47.5% calories from fat); 3g Protein; 12g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 651mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Vegetable; 1 Fat. NOTES : Israeli couscous is a large pearl-like version of the tiny bead couscous we're more used to eating. It adapts readily to different flavours and spices and is a wonderful accompaniment to any main dish or salad. Nutr. Assoc. : 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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