Couscous Carnivale
Serves: 6
Vicente Kshlerin
1 January 1970
Based on User reviews:
43
Spice
46
Sweetness
48
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
1.5 cups
Couscous1
Salt3 cup
Chicken Stock3 cup
Apple Juice1 small
Red Pepper (diced small)1 small
Pepper (yellow, diced small)1 cup
Dried Cranberry1 cup
Virgin Olive Oil (extra)1 tbsp
HoneyDirections:
1
Place couscous and salt in a stainless steel or glass mixing bowl
2
Place chicken stock and apple juice in a small saucepan and heat to a rolling boil
3
Alternately, place chicken stock and apple juice in a microwave safe container and microwave on high until boiling rapidly
4
Pour boiling liquid over couscous
5
Cover bowl with plastic wrap and let stand 5 minutes or until all liquid is absorbed
6
Remove plastic wrap and fluff couscous with two forks
7
Spread couscous on a baking sheet and place in refrigerator to cool completely
8
Combine remaining salad ingredients
9
Taste and season with salt and pepper
10
When couscous is cold, combine with mixed salad ingredients
11
Add dressing and toss to coat thoroughly