Salat Tangiers RecipeOrigin: Morocco Period: Traditional |
Ingredients
300g couscous 
Salat Tangiers Preparation:Method:Put the couscous and salt in a large bowl and stir-in the boiling water. Cover and allow to sit for about 10 minutes, stirring occasionally to make certain the couscous is fluffy. Meanwhile steam the carrots, bell pepper and beans for about 8 minutes. As soon as they are ready add to the couscous along with the red onion, currants and almonds. Whisk the remaining ingredients (except the almonds) together and pour over the couscous and vegetable mixture. Toss to combine, refrigerate for an hour and serve topped with the almonds. |
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Other recipes with couscous and carrots as primary ingredients: Tomato, Avocado and Buttermilk Soup Warning: mysql_fetch_array(): 6 is not a valid MySQL result resource in /home/c/e/celtnet/public_html/recipes/miscellaneous/fetch-recipe.php on line 1179 Join the Celtnet Recipes Discussion Forum The African Cookery PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
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