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Recipe: Couscous With Chick Peas And Tomatoes
Similar Categories: Couscous, Chick, Peas, Tomatoes
1 1/2 Cups canned chicken broth
2 Tablespoons butter -- (1/4 stick)
1 Cup couscous
1 tomato -- seeded, diced
1/2 Cup drained canned chick-peas (garbanzo beans)
1/4 Cup raisins
1/4 Teaspoon ground cinnamon
1/4 Teaspoon dried basil -- crumbled
1/4 Teaspoon dried thyme -- crumbled
Preheat oven to 350°F. Butter small baking dish. Bring chicken broth and
butter to
boil in heavy medium saucepan. Add couscous. Reduce heat to low. Cover
and
simmer until couscous is tender and has absorbed all liquid, about 5
minutes. Stir in
tomato, chick-peas, raisins, cinnamon, basil and thyme. Season to taste
with salt
and pepper. Transfer mixture to baking dish. Cover and cook until heated
through,
about 15 minutes.
4 servings
2 Tablespoons butter -- (1/4 stick)
1 Cup couscous
1 tomato -- seeded, diced
1/2 Cup drained canned chick-peas (garbanzo beans)
1/4 Cup raisins
1/4 Teaspoon ground cinnamon
1/4 Teaspoon dried basil -- crumbled
1/4 Teaspoon dried thyme -- crumbled
Preheat oven to 350°F. Butter small baking dish. Bring chicken broth and
butter to
boil in heavy medium saucepan. Add couscous. Reduce heat to low. Cover
and
simmer until couscous is tender and has absorbed all liquid, about 5
minutes. Stir in
tomato, chick-peas, raisins, cinnamon, basil and thyme. Season to taste
with salt
and pepper. Transfer mixture to baking dish. Cover and cook until heated
through,
about 15 minutes.
4 servings
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