Food recipes
Couscous Crowns With Pistachios, Scallions, and Currants
Couscous Crowns With Pistachios, Scallions, and Currants Ingredients: butter, without salt soup, chicken broth or bouillon, dry couscous, dry currants, zante, dried onions, spring or scallions (includes tops and bulb)...
Couscous Crowns With Pistachios, Scallions, and Currants
Ingredients:
butter, without salt
soup, chicken broth or bouillon, dry
couscous, dry
currants, zante, dried
onions, spring or scallions (includes tops and bulb), raw
nuts, pistachio nuts, raw
parsley, fresh
lemon juice, raw
spices, cinnamon, ground
oil, olive, salad or cooking
Directions:
In a saucepan combine the butter and the broth, bring the liquid to a boil, and stir in the couscous.
Remove the pan from the heat, let the mixture stand, covered, for 5 minutes, and transfer it to a bowl.
Break up any lumps with a fork and stir in the currants, the scallion, the pistachios, the parsley, and salt and pepper to taste.
In a small bowl whisk together the lemon juice, the cinnamon, and the oil.
Toss the couscous mixture with the dressing and season it with salt and pepper.
Pack the mixture into four 3/4-cup timbales (or mold of your choice- I use ramekin or other serving size dish) and unmold the timbales/mold onto 4 plates.
Ingredients:
butter, without salt
soup, chicken broth or bouillon, dry
couscous, dry
currants, zante, dried
onions, spring or scallions (includes tops and bulb), raw
nuts, pistachio nuts, raw
parsley, fresh
lemon juice, raw
spices, cinnamon, ground
oil, olive, salad or cooking
Directions:
In a saucepan combine the butter and the broth, bring the liquid to a boil, and stir in the couscous.
Remove the pan from the heat, let the mixture stand, covered, for 5 minutes, and transfer it to a bowl.
Break up any lumps with a fork and stir in the currants, the scallion, the pistachios, the parsley, and salt and pepper to taste.
In a small bowl whisk together the lemon juice, the cinnamon, and the oil.
Toss the couscous mixture with the dressing and season it with salt and pepper.
Pack the mixture into four 3/4-cup timbales (or mold of your choice- I use ramekin or other serving size dish) and unmold the timbales/mold onto 4 plates.