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Israeli Couscous surprise question

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LOL@ couscous on steroids.

This recipe sounds wonderful.

i have been craving couscous.

How much water did you need to

use to cook the larger couscous in?

TIA Megan. :)

 

~ pt ~

 

The woods are lovely, dark and deep.

But I have promises to keep,

And miles to go before I sleep

And miles to go before I sleep.

~Robert Frost, poet (1874-1963)

 

, " Megan Milligan " <

yasminduran@c...> wrote:

> another one of my " inventions " . :) I felt like pasta but didn't

want anything

too heavy, so this recipe incorporates israeli couscous (think

tapioca size or

regular couscous on steroids).

>

> ISRAELI COUSCOUS SURPRISE

>

> 1 c. israeli couscous

> 1 yellow bell pepper, chopped

> 1 tomato, chopped

> juice of 1/2 large lemon

> pepper & sea salt to taste

> 1/3 c. chopped basil leaves

> TVP granules

>

> Boil Cook israeli couscous in water until al dente. While couscous

is cooking,

saute the bell pepper & tomato in a pan until soft. Add cooked

couscous to

bellpepper/tomato mixture. Mix thoroughly and squeeze half of a

large lemon

over the mixture. Pepper & salt to taste. Saute for a few minutes

until heated

through. (Before i did the previous step, i also threw in a few

handfuls of dry

TVP granules to help soak up the extra liquid.) Mix in chopped basil

and saute

for a few seconds more.

>

> Megan Milligan

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no specific amount. depending on the size of the pot, about 1/2 to

2/3 full of water. I also add a bit of olive oil to keep the

couscous from sticking and float a wooden spoon in it, to help keep

the boil-over foam down.

 

M.

 

, " ~ PT ~ "

<patchouli_troll> wrote:

> LOL@ couscous on steroids.

> This recipe sounds wonderful.

> i have been craving couscous.

> How much water did you need to

> use to cook the larger couscous in?

> TIA Megan. :)

>

> ~ pt ~

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