Yield: 2 Servings
|⅔ cup||No-salt-added chicken broth|
|⅓ cup||Uncooked couscous|
|1 teaspoon||Olive oil|
|2 tablespoons||Sliced green onions|
|1 \N||Clove garlic; crushed|
|⅓ cup||Plum tomatoes; seeded and diced|
|¼ cup||Drained canned chickpeas|
|2 tablespoons||Currants or raisins|
|1 dash||Ground cumin|
|2 tablespoons||Chopped fresh parsley|
|2 tablespoons||Lemon juice|
Date: Mon, 04 Mar 1996 20:16:30 From: smiler@... (Scott Miller) I don't know the exact recipe used at Houston's, but it is good. It tastes like it is probably a *wysiwyg* type of recipe --> probably no *secret* ingredients. Here are a couple of my favorites from Cooking Light Magazine: Recipe By : Cooking Light YEAR: 1995 ISSUE: Jan/Feb PAGE: 110 Bring chicken broth to a boil in a medium saucepan; stir in couscous.
Remove from heat; cover and let stand 5 minutes. Fluff with a fork; set aside.
Heat oil in a medium nonstick skillet over medium-high heat. Add the green onions and garlic; saute 1 minute. Add hot cooked couscous, tomato, and next 3 ingredients; cook 2 minutes or until thoroughly heated. Remove from heat, and stir in parsley and remaining ingredients. Serve warm. Yield: 2 servings K
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From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .