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Results 1 - 9 of 9 for moroccan salad
1. Bring chicken broth to a boil in a medium-size saucepan. Stir in couscous, parsley and thyme. Remove pan from heat, cover and let stand ...
Combine all and mix well. Serves 2.
Cut off tops of leeks. Cut lengthwise, halves or quarters. Soak to remove all dirt. Boil in salted water about 5-10 minutes. Drain and ...
Prick the eggplant in a few places with a fork. Roast in 450 degree oven with the red bell peppers until tender. Let cool and peel the ...
Mix all above together in ... thyme leaf, and 1/4 teaspoon of garlic salt. Pour dressing over salad in bowl and let set overnight in refrigerator.
Bring salted water and bay leaves to boil in a large saucepan. Add carrots, return to boil; then remove from heat. Drain and rinse with ...
Pour oil into 4 quart ... juices and boil until thickened. Pour over meat, top with seeds and serve. Good with rice and green salad. Serves: 4 to 5.
Pour oil into 4 quart ... juices and boil until thickened. Pour over meat, top with seeds and serve. Good with rice and green salad. Serves: 4 to 5.
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