Easiest Way to Tips Appetizing Garnished Couscous

Easiest Way to Tips Appetizing Garnished Couscous Delicious, fresh and tasty.

Garnished Couscous. A flavorful chicken stew that uses exotic spices and nice vegetables served over whole-grain couscous. This recipe was actually a real chicken contest winner! Vegetables and even meat can vary according to taste, but I find squash, carrots, bell peppers, and lamb work well in this recipe.

For a cold dish, refrigerate and garnish with the basil and parsley before serving.

Remove the foil and fluff the couscous with a fork.

Sprinkle with the red pepper flakes, drizzle lemon juice over the top and garnish.

You can cook Garnished Couscous using 10 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Garnished Couscous

1. It’s 1 cup of warm water.

2. It’s 1/2 pack of couscous.

3. Prepare of Green peas.

4. Prepare 7 of medium Green beans, chopped.

5. It’s 5 of medium Carrot, chopped.

6. You need 2 of medium Onions.

7. Prepare 1 of Garlic clove.

8. It’s 3 of medium red pepper, blended or chopped.

9. Prepare 3 tbsp of n Veg oil.

10. It’s to taste of Seasoning.

This Caramelized Pearl Onion Couscous recipe is an elegant, easy side dish recipe!

Follow package instructions to prepare Near East Couscous Mix using broth and salt.

While the sweet potato and chickpeas are roasting, prepare the other parts of the dish.

Stir in the couscous, cover tightly and remove from heat.

Garnished Couscous step by step

1. Fry Oil and a little diced Onion in a pot.

2. Add the blended pepper and garlic, allow to fry for a minute.

3. Add seasonings to taste, chopped Green beans, carrot and peas.

4. Add a little water and allow the veggies to cook for 5-8 minutes.

5. Add a cup of warm water and allow to simmer.

6. Gently Pour out the 1/2 pack couscous and sliced onions, mix gently and allow to cook slowly using a medium heat. Be careful not to add too much water as it may soak the couscous Do not use high heat to avoid burning.

7. Enjoy hot.

This is what gives it such a nice nutty flavor and sturdy composition and makes for an end result that has a nice chewy bite and stands up well to other ingredients.

The amazing thing about couscous is how fast it 'cooks' and how versatile it is.

This is one of those recipes that should give you lots of ideas to create your own combinations.

By the way, this is the 'home' version; the traditional method used to cook this dish uses a steamer called a kiska, sometimes called a couscoussier in French cuisine.

Pour in the couscous and stir to coat with oil.