Couscous Carnivale Recipes

COUSCOUS CARNIVALE

Steps:

• Place couscous and salt in a stainless steel or glass mixing bowl. Place chicken stock and apple juice in a small saucepan and heat to a rolling boil. Alternately, place chicken stock and apple juice in a microwave safe container and microwave on high until boiling rapidly. Pour boiling liquid over couscous. Cover bowl with plastic wrap and let stand 5 minutes or until all liquid is absorbed. Remove plastic wrap and fluff couscous with two forks. Spread couscous on a baking sheet and place in refrigerator to cool completely.
• Combine remaining salad ingredients. Taste and season with salt and pepper. When couscous is cold, combine with mixed salad ingredients. Add dressing and toss to coat thoroughly

COUSCOUS CAKES

Steps:

• In a medium bowl, mix together the couscous, cilantro, egg, egg yolk, coriander, lemon zest, salt and pepper. Sprinkle the flour over the mixture. Mix until combined.
• In a large nonstick skillet, heat the oil over medium heat. Form 1/4 cupfuls of the mixture into 8 patties. Add 4 of the patties to the pan and cook for 3 to 4 minutes each side until golden. Drain on paper towels. Repeat with the remaining couscous mixture.
• Serve the couscous cakes with mango chutney.

CARNIVAL COUSCOUS

Steps:

• .Cook couscous according to package directions, but omit butter called for on box.
• With margarine in saucepan, saute pepper, squash, broccoli, and celery and cook about 10 minutes or till vegetables are almost tender.
• Combine couscous, vegetables, and seasonings and serve.