Made the Shrimp (Prawn) Kebabs from Weeknight Menus last nite and they were great. I rec'd, from BH&G, a recipe for Mexican Couscous that I also fixed and what a nice combination.
Mexican Couscous
BH&G
6 side-dish servings
3/4 c chopped onion
2 cloves garlic, minced
1 T cooking oil
1/2 tsp. ground cumin
1 c reduced-sodium chicken broth
3/4 c coarsely chopped tomatoes
3/4 c frozen peas
2 T. snipped fresh cilantro
3/4 c couscous
Fresh cilantro sprigs (optional for garnish)
In med. saucepan cook onion & garlic in hot oil over med. heat till tender.
Stir in cumin; cook for 30 seconds.
Carefully add broth, peas, tomato and cilantro.
Bring mixture to boiling; stir in couscous; Remove from heat.
Cover; let stand for 5 minutes.
Fluff with a fork before serving.
Garnish with cilantro sprigs, if desired.
Next time I would add a few toasted pinenuts.
Nice combination - these two dishes.
Mexican Couscous
BH&G
6 side-dish servings
3/4 c chopped onion
2 cloves garlic, minced
1 T cooking oil
1/2 tsp. ground cumin
1 c reduced-sodium chicken broth
3/4 c coarsely chopped tomatoes
3/4 c frozen peas
2 T. snipped fresh cilantro
3/4 c couscous
Fresh cilantro sprigs (optional for garnish)
In med. saucepan cook onion & garlic in hot oil over med. heat till tender.
Stir in cumin; cook for 30 seconds.
Carefully add broth, peas, tomato and cilantro.
Bring mixture to boiling; stir in couscous; Remove from heat.
Cover; let stand for 5 minutes.
Fluff with a fork before serving.
Garnish with cilantro sprigs, if desired.
Next time I would add a few toasted pinenuts.
Nice combination - these two dishes.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com