|The Great Book of Couscous|
|by Copeland Marks|
A cookbook featuring a broad spectrum of couscous recipes feature dishes from three countries--Algeria, Morocco, and Tunisia--and divides them int...
1 - 10 of 32 for couscous salad
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1. Bring chicken ... saucepan. Stir in couscous, parsley and ... refrigerate at least 1 hour. Sprinkle with nuts just before serving. Makes 8 cups - 4 servings.
This is a ... to the soft couscous), strain them ... less olive oil or a non-fat spray and substituting squash for yam brings this to under 200/serving).
1. In a ... boiling. Stir in couscous. Remove from ... a bowl. Add salad dressing. Cover and ... chestnuts. Serve on extra spinach leaves. Makes 8 servings.
Combine first 4 ... and blend well. Combine salad ingredients and toss with the dressing. Let marinade in refrigerator for at least 1 hour or overnight.
Stir together tomatoes, uncooked couscous, zucchini, carrots, ... radishes just before serving. Something different to serve with those summer cookouts.
In a medium ... boil, add the couscous, parsley, and ... hour. Sprinkle the salad with nuts before ... and vegetables all in 1 dish. Great for summertime.
Bring water and ... boil. Stir in couscous. Cover and ... olive oil, lemon juice, salt and pepper. Garnish with green olives and toasted pine nuts. Serves 6.
Bring stock to ... pan. Mix in couscous, cover and ... salt and lots of pepper. Mix into salad. Serve over lettuce leaves. Top with olives and pine nuts.
Bring stock to boil and mix with couscous in very large ... mix and refrigerate. Check before serving, because you may need to add more oil and vinegar.
In a saucepan, ... boiling; stir in couscous. Remove from ... a bowl; add salad dressing. Cover and ... chestnuts. Serve on spinach leaves. Makes 8 servings.
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