North African Couscous salad!
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Modern Shat :: General :: Recipes!
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North African Couscous salad!
One of the Queen's personal faves!
Ingredients:
2 T. vegetable oil
1/2 cup chopped red bell pepper
4 scallions, chopped (about 1/2 cup)
2 cloves garlic, minced or pressed
1 t. ground coriander
1/2 t. turmeric
pinch of cayenne
2 cups hot vegetable stock or hot water
1/2 lb. shelled shrimp
1 cup fresh or frozen peas
1 cup couscous
1 T. butter or margarine
salt and pepper to taste
coarsely chopped toasted almonds
chopped fresh parsley
lemon wedges
Directions:
Heat oil in a 2 qt. saucepan. Add the peppers, scallions, garlic, coriander, turmeric and cayenne. Saute over medium heat for 3 to 4 minutes, stirring occasionally. Stir in the stock or water. Add the shrimp and cook for another 3 to 4 minutes, until the shrimp is pink. Stir in the peas and cook for another minute. Mix in the couscous and butter or margarine. Cover, remove from heat and let stand for 5 minutes.
Uncover the pan, and using a fork, fluff up the couscous and break up any lumps. Add salt and pepper to taste.
Serve on a platter, topped with toasted almonds, parsley and lemon wedges. Serves 2
Vegetarians: Replace the shrimp with tofu!
Ingredients:
2 T. vegetable oil
1/2 cup chopped red bell pepper
4 scallions, chopped (about 1/2 cup)
2 cloves garlic, minced or pressed
1 t. ground coriander
1/2 t. turmeric
pinch of cayenne
2 cups hot vegetable stock or hot water
1/2 lb. shelled shrimp
1 cup fresh or frozen peas
1 cup couscous
1 T. butter or margarine
salt and pepper to taste
coarsely chopped toasted almonds
chopped fresh parsley
lemon wedges
Directions:
Heat oil in a 2 qt. saucepan. Add the peppers, scallions, garlic, coriander, turmeric and cayenne. Saute over medium heat for 3 to 4 minutes, stirring occasionally. Stir in the stock or water. Add the shrimp and cook for another 3 to 4 minutes, until the shrimp is pink. Stir in the peas and cook for another minute. Mix in the couscous and butter or margarine. Cover, remove from heat and let stand for 5 minutes.
Uncover the pan, and using a fork, fluff up the couscous and break up any lumps. Add salt and pepper to taste.
Serve on a platter, topped with toasted almonds, parsley and lemon wedges. Serves 2
Vegetarians: Replace the shrimp with tofu!
The Queen- Moderator
- Number of posts : 27
Registration date : 2007-10-04
Re: North African Couscous salad!
A fine recipe. I may have Val make that for me tonight while I describe to Sarahlynne what sexual congress between the two of us would be like.
Roosters_Fire- pre-historic
- Number of posts : 8
Registration date : 2007-10-04
Re: North African Couscous salad!
The Queen wrote:One of the Queen's personal faves!
Ingredients:
2 T. vegetable oil
1/2 cup chopped red bell pepper
4 scallions, chopped (about 1/2 cup)
2 cloves garlic, minced or pressed
1 t. ground coriander
1/2 t. turmeric
pinch of cayenne
2 cups hot vegetable stock or hot water
1/2 lb. shelled shrimp
1 cup fresh or frozen peas
1 cup couscous
1 T. butter or margarine
salt and pepper to taste
coarsely chopped toasted almonds
chopped fresh parsley
lemon wedges
Directions:
Heat oil in a 2 qt. saucepan. Add the peppers, scallions, garlic, coriander, turmeric and cayenne. Saute over medium heat for 3 to 4 minutes, stirring occasionally. Stir in the stock or water. Add the shrimp and cook for another 3 to 4 minutes, until the shrimp is pink. Stir in the peas and cook for another minute. Mix in the couscous and butter or margarine. Cover, remove from heat and let stand for 5 minutes.
Uncover the pan, and using a fork, fluff up the couscous and break up any lumps. Add salt and pepper to taste.
Serve on a platter, topped with toasted almonds, parsley and lemon wedges. Serves 2
Vegetarians: Replace the shrimp with tofu!
this sounds absolutely delish you got me all excited now oh and you can always add honey just brush it over the cayenne pepper..lovely
dobskylynne- pre-modern
- Number of posts : 13
Age : 98
Location : refiners anus
Registration date : 2007-10-04
Modern Shat :: General :: Recipes!
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