GRANDPARENTS DAY MAGAZINE
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Food, Food, Food

Vegetable couscous

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INGREDIENTS
1 cup fine couscous
1 cup of salt reduced chicken stock
1 onion finely diced
2 cloves of garlic finely chopped
A mixture of vegetables such as carrot, zucchini, celery, finely diced, grated or thinly sliced
Option.  Add some nuts such as cashews, pistachios or flaked almonds.

Bring the stock to the boil.  Add a tablespoon of olive oil to the stock and salt to taste.  Remove saucepan from heat, pour in the couscous and stir with a fork. Cover and leave for 10 minutes.

Heat a large frypan and saute onion and garlic in oil until soft.  

Add the vegetables and sauté for a minute or two until just tender but not overcooked.  

If using nuts, add them now and warm them through.

Fluff the couscous up with a fork and tip into the frypan.  Mix together with the vegetables.

Garnish with chopped coriander. 

 

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© COPYRIGHT 2017.
ALL RIGHTS RESERVED.
Photo used under Creative Commons from Luca Nebuloni
  • IN THIS ISSUE
    • Luxury good of the Silk Road
    • The spread of invention
    • Wildlife of the Tea Horse Road
    • History of the Tea Horse Road
    • Silk Road ships
    • Wu who?
    • The rituals of the Southern Silk Road
    • In your corner
    • Ambient Menu
  • FOOD
  • LIFESTYLE
    • TRAVEL
    • Craft Corner
    • BOOKENDS
    • GARDENING >
      • Flora of Yunnan
  • CONTACT US
    • SUPPORT SERVICES