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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Vegetables / Number of Servings: 4 |
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Directions: In a medium-size non-stick skillet; heat the oil. Add green onions and tomatoes;
saute 3 minutes, stirring. Remove from heat and keep warm. In a medium-size
saucepan, combine the remaining ingredients, except the couscous and
parsley. Bring to a boil, then simmer three minutes. Add couscous and remove
from heat. Cover and let stand 5 minutes, until all the liquid is absorbed. Add the
tomatoes and green onions and fluff with a fork. Garnish with chopped parsley.
| Ingredients:
1/2 Teaspoon(s) Vegetable Oil
2 Green Onions, chopped
2 small Tomatoes, chopped
1 Cup(s) Chicken Broth
1 Teaspoon(s) Ground Cumin
1 Pinch(s) Salt
1 Teaspoon(s) Curry Powder
1/8 Teaspoon(s) Ground Cinnamon
1 Cup(s) Couscous
2 Tablespoon(s) Fresh Parsley, chopped |
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