Copyright 2011 LtDan'sKitchen blogs |
Couscous
4 cups couscous
4 cups chicken broth
2 garlic cloves, minced
1/4 cup onions, finely diced
2 tbsp olive oil
salt and pepper
1. Heat the oil over medium heat in a deep pot. Add the garlic and onions
and saute until softened. Season with salt and pepper.
2. Add the broth and heat until it boils. Turn off the heat and add the
couscous. Stir to mix and cover. Let it sit undisturbed for 5 minutes.
3. Fluff the couscous and top with your choice of toppings.
Copyright 2011 LtDan'sKitchen blogs |
Harissa - Adapted*
10-12 dried Guajillo peppers
3 garlic cloves, diced
1/2 tsp salt
1 tsp coriander seeds
1 tsp caraway seeds
1/2 tsp cumin
2 tbsp olive oil + extra
1. Reconstitute the peppers in hot water until softened. Remove the stems,
seeds and the spine.
2. In a blender, combine the rest of the ingredients and at high setting,
blitz. You may need to add more olive oil to form a smooth paste.
3. Use right away and freeze the extra for later use.
* About.com by Saad Fayed
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