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www.recipesource.com
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Lv2Cook
Ingredients: 1 1/2 cups water 1 cup uncooked couscous 1/2 teaspoon dried oregano 1 1/2 cups diced plum tomatoes 1 cup diced peeled cucumber 1/3 cup crumbled Feta cheese 1/4 cup small ripe olives halved 3 tablespoons diced red onion 1 (15 1/2-ounce) ...
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Rachael Ray
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Linda Eckhardt, Cooking Light JULY 1999
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International Recipes
from New York, USAIsraeli Couscous1 small onion chopped2 Tbs oil1 cup Israeli couscous pasta product 2 cups hot broth chicken broth is nice salt and pepper to tastesaute the onion in the oil I like olive oil Add the couscous and cook and stir a ...
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Coastal Living MAY 1997
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International Recipes
Title: Algerian CouscousCategories: Meats, EthnicYield: 4 servings1 Can cooked chickpeas, drain3/4 To 1 lb. pkg couscous2 lg Onions chopped1 Carrot sliced1 Gr bell pepper, sliced1 Eggplant,sliced, salted and rinsed1 lb Lamb, cut in 2 inch ...
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Carrots, fennel, zucchini, and chickpeas in a broth spicy with jalapeños, caraway, and coriander make for a full-flavored vegetarian couscous. If you want to introduce meat, sautéed merguez—the hot North African sausages—are a great way to go.
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Carrots, fennel, zucchini, and chickpeas in a broth spicy with jalapeños, caraway, and coriander make for a full-flavored vegetarian couscous. If you want to introduce meat, sautéed merguez—the hot North African sausages—are a great way to go.
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Family Circle Magazine
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Family Circle Magazine
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Family Circle Magazine
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