1 pinch saffron threads 1 cup pearl couscous cup olive oil cup almond pieces roasted cup dried cranberries cup dried apricots coarse chopped cup pepitas lightly toasted 1 cup canned chickpeas. Stir in the couscous and cook for 2 to 3 minutes longer until evenly coated with oil and lightly toasty in aroma. Put the couscous in a 9 13 inch baking dish. Saffron pearl couscous salad. When it comes to summer we like to keep it simple.
Yield 1 litre will keep 3 days refrigerated. The salad you re going to want to eat all summer long summer couscous salad. I started out looking for a saffron couscous recipe and came across your page. Add currants scallions olives and pepper. Pour stock over couscous stir once or twice and cover bowl tightly with a plate or aluminum foil.
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Moroccan couscous salad with saffron and cinnamon serves 10 12 as a side dish 2 cups israeli couscous 3 1 3 cups vegetable stock or water 1 tsp olive oil 2 cloves of garlic minced 1 2 tsp saffron threads 15 oz can chickpeas drained and rinsed 1 medium zucchini quartered and sliced 1 4 thick about 2 cups. My grandparents were married 72 years so their story is likely similar to that of your grandparents. In a small saucepan heat the chicken broth butter saffron and 1 tsp. Moroccan couscous salad with saffron and cinnamon serves 10 12 as a side dish 2 cups israeli couscous 3 1 3 cups vegetable stock or water 1 tsp olive oil 2 cloves of garlic minced 1 2 tsp saffron threads 15 oz can chickpeas drained and rinsed 1 medium zucchini quartered and sliced 1 4 thick about 2 cups. Serve this salad warm or cool as a main dish for 4 or as a main course accompaniment for 6.
In a small saucepan heat the chicken broth butter saffron and 1 tsp. Yield 1 litre will keep 3 days refrigerated. Loaded with tomatoes bell peppers cucumber red onion feta cheese mint and israeli couscous. 1 pinch saffron threads 1 cup pearl couscous cup olive oil cup almond pieces roasted cup dried cranberries cup dried apricots coarse chopped cup pepitas lightly toasted 1 cup canned chickpeas.
