Couscous Recipes
COUSCOUS WITH HERBS, GREENS AND ROMANO
Couscous recipes are great made with quick cooking, peal or Isreali couscous - what ever types they sell at your local store.
Olive oil
3/4 teaspoon minced garlic
Shake of red pepper flakes
1 small Cippolini onion, minced**
1 cup whole wheat couscous
2 cups chicken or vegetable broth
Several handfuls mixed baby greens
4 plum tomatoes, chopped coarsely
Shredded Romano
Heat oil in saucepan, enough to “film” the bottom. Add garlic, pepper and onion and cook just until garlic smells fragrant. Don’t let it brown. Add broth and bring to a boil.
Add couscous and greens. Stir. Put lid on and remove from heat. Let sit 5 minutes. Fluff with fork. Turn out onto platter and garnish with tomatoes and Romano.
**If cippolini onions aren’t available, slice 3 green onions thin, including root end, and sprinkle on finished dish with tomatoes. Or sprinkle with a handful of chopped chives.
Great Couscous Recipes start with simple techniques.
©2006-2010 Rita Heikenfeld and AboutEating.com
