Mediter­ranean cous­cous

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Serves 2 1 ta­ble­spoon but­ter 3/4 cup chicken broth 1/2 cup cous­cous 1 tea­spoon minced fresh jalapenos 1 ta­ble­spoon toasted pine nuts 1 ta­ble­spoon minced fresh pars­ley Minced red, yel­low and orange mini sweet pep­pers 1 1/2 ta­ble­spoon fresh le­mon juice 1/2 tea­spoon chili pow­der 3 ta­ble­spoons olive oil

Note: you can add more or less of th­ese in­gre­di­ents ac­cord­ing to your taste. In saucepan com­bine but­ter and broth. Add the oil. Bring to boil and stir in the cous­cous. Re­move from heat and cover. Let stand for five min­utes. Stir well and trans­fer to serv­ing plat­ter.

I’d like to share one of my fa­vorite recipes for shish ke­bab. Pair it with a de­li­cious veg­etable cous­cous and grilled pur­ple egg­plant, and you can’t get more Mediter­ranean than that.

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