Try this Couscous Salad recipe, or contribute your own.
Suggest a better description* (I omitted the yellow, it was fine without) **(may substitute red wine or balsamic vinegar - I used red wine) ***(I used the Osem powder, adding about 2 teaspoons to the water, to keep it parve) When surfing the net a couple of weeks ago I came across this site: www.virtualcities.com -- 1st Travelers Choice Internet Cookbook. This recipe was submitted by the Echo Lake Inn in Ludlow, Vermont. I made it last Shabbes, and it is definitely a keeper! Marinate vegetables in vinegar, oil, salt and pepper. Bring chicken stock to a rapid boil and add couscous all at once, stirring rapidly. Remove from heat cover and let sit 5 to 7 minuets or until all liquid is absorbed. Place on a flat baking pan and separate with a fork. Cool in refrigerator. Blend marinated vegetables with couscous. Posted to JEWISH-FOOD digest by EGRocky@aol.com on Aug 19, 1998, converted by MM_Buster v2.0l.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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