Couscous cooks in 5 minutes or less and can be served warm or cold.
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2 cups water
1 cup uncooked couscous
1/2 teaspoon salt
1 small (1/2 cup) finely chopped carrot
1/2 cup currants or golden raisins
1/2 cup finely chopped green bell pepper
1 (5.5-ounce) can spicy hot vegetable juice cocktail
2 tablespoons chopped fresh parsley
1 tablespoon red wine vinegar
1 tablespoon vegetable oil
2 teaspoons finely chopped fresh garlic
2 teaspoons lemon juice
8 leaf lettuce leaves
Bring water to a full boil in 2-quart saucepan. Stir in couscous and salt. Remove from heat. Cover; let stand 5 minutes.
Fluff couscous with fork. Place in large bowl; add carrot, currants and green pepper.
Stir together all vinaigrette ingredients in small bowl. Pour over couscous mixture; mix until well coated. Cover; refrigerate at least 1 hour to blend flavors.
To serve, spoon couscous mixture onto lettuce leaves.
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