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couscous.06
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1995-09-27
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From: Joel.Ehrlich@salata.com (Joel Ehrlich)
Newsgroups: rec.food.recipes
Subject: COLLECTION (2) Couscous
Date: 19 May 1995 04:26:11 -0600
Organization: Salata
Message-ID: <b77_9505180900@salata.com>
Couscous, Pork & Apricots No. 2253 Yields 2 Servings
1 2/3 Cups Onion, Chopped 1 tsp Cumin, Ground
2 tsp Olive Oil 1/4 tsp Hot Red Pepper Flakes
8 oz White Mushrooms 2 Tbls Tomato Paste
8 oz Pork Tenderloin 3/4 Cup Orange Juice
1 Cup Whole Wheat Couscous 1 Tbls Parsley, Chopped
1 Lemon 1/4 tsp Salt
1 Orange
10 Dried Apricots
Saute the onion in a very hot non-stick pan in the olive oil over medium high
heat until the onion begins to brown.
Wash, trim and dry the mushrooms.
Add to the onion.
Wash and dry the pork.
Cut into small cubes.
Add to the onion and mushrooms.
Cook, stirring often, until the pork is browned on all sides.
Follow the directions on the couscous package and bring the appropriate amount
of water to a boil.
Finely grate the orange and lemon rinds.
Cut up the apricots.
Add the couscous to the boiling water.
Add the orange and lemon rinds.
Cover.
Allow the couscous to sit until the water has been absorbed (about 5 minutes).
Add the cumin and hot red pepper flakes.
Stir well.
Stir in the apricots, tomato paste and orange juice.
Reduce the heat to low.
Continue cooking.
Wash, dry and mince the parsley.
Stir the cooked couscous into the pork mixture.
Season with salt and pepper.
Sprinkle with parsley.
Serve.
Couscous w/Red Peppers No. 197 Yields 4 Servings
2 tbls olive oil salt to taste
1 medium sweet red pepper, pepper, freshly ground
cored, seeded and to taste
chopped into small 1 tsp lemon juice, fresh
pieces 1 cup water
4 tbls onion, finely chopped 1 cup couscous, quick-cook-
1 tsp garlic, finely chopped ing
1/4 tsp cumin, ground 4 tbls parsley, chopped
Heat half of the oil in a saucepan.
Add the red pepper, onion, garlic, cumin, salt and pepper.
Cook over medium heat until wilted, but do not brown.
Add the lemon juice and water. Bring to a boil.
Add the couscous. Blend well.
Cover tightly. Remove from the heat.
Let stand 5 minutes.
Add the remaining oil and parsley.
Stir with a fork to blend and separate the grains.
Serve immediately.