Yield: 4 servings
Measure | Ingredient |
---|---|
1 tablespoon | Canola oil |
1 \N | Yellow onion; finely diced |
1 bunch | Scallions; chopped |
\N \N | (save green part for garnishing) |
1 \N | Red onion; finely diced |
2 tablespoons | Virgin olive oil |
⅓ cup | Dried currants |
3 cups | Couscous |
6 cups | Boiling water |
\N \N | Salt; to taste |
\N \N | Freshly-ground black pepper; to taste |
In a hot saute pan, add canola oil and caramelize onions with the scallions. Season. Remove to a large bowl. Add olive oil, currants and couscous. Boil water and add exactly 6 cups to bowl and quickly stir together. Immediately cover bowl with plastic wrap. Let stand 30 minutes.
With a fork, fluff couscous and check for seasoning.
This recipe yields 4 servings.
Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1B03) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-29-1999 by Joe Comiskey - jcomiskey@..."
Per serving: 638 Calories (kcal); 11g Total Fat; (15% calories from fat); 18g Protein; 115g Carbohydrate; 0mg Cholesterol; 27mg Sodium Food Exchanges: 6½ Grain(Starch); 0 Lean Meat; 1 Vegetable; ½ Fruit; 2 Fat; 0 Other Carbohydrates
Recipe by: Ming Tsai
Converted by MM_Buster v2.0n.