GRANDPARENTS DAY MAGAZINE
  • IN THIS ISSUE
    • Suleiman
    • How did the turkey get its name?
    • The Fez Feature
    • The mystical dervish.
    • Let's talk Turkey
    • Schliemann and Troy
    • Turkish fauna
    • In your corner
    • Wade in the water
  • FOOD
  • LIFESTYLE
    • TRAVEL
    • Things to do
    • BOOKENDS
    • GARDENING
  • CONTACT US
    • SUPPORT SERVICES

Food, Food, Food

Vegetable couscous

Picture
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. 

 

About

Terms of Use
Contact Us
Picture
© COPYRIGHT 2017.
ALL RIGHTS RESERVED.
Photo used under Creative Commons from Luca Nebuloni
  • IN THIS ISSUE
    • Suleiman
    • How did the turkey get its name?
    • The Fez Feature
    • The mystical dervish.
    • Let's talk Turkey
    • Schliemann and Troy
    • Turkish fauna
    • In your corner
    • Wade in the water
  • FOOD
  • LIFESTYLE
    • TRAVEL
    • Things to do
    • BOOKENDS
    • GARDENING
  • CONTACT US
    • SUPPORT SERVICES