Ingredients:
500g instant couscous
300ml boiling chickens or vegetable stock
65g melted butter
80g raisins
1 grated lemon, rind of
50g roasted sliced almonds
80g pistachio nuts
salt & freshly ground black pepper
Instructions:
Place the couscous in a bowl and add the boiling stock.
Leave for 5 minutes until couscous has softened and liquid is absorbed.
Stir in melted butter, raisins, lemon rind and nuts.
Season to taste.
Ingredients:
Salad:
3 cups fresh broccoli florets
1 can (15 oz) white beans (about 2 cups cooked beans)
1/4 cup fresh basil leaves
1 cup chopped tomatoes or 1 cup grape tomatoes
Vinaigrette:
1/2 teaspoon olive oil
2 tablespoons red wine vinegar
1/4 cup fresh basil leaves
2 tablespoons fresh tomato juice or V8 juice
1/4 teaspoon fresh ground black pepper
Instructions:
Steam the broccoli florets for 2 minutes, then rinse the florets under cold water to stop the cooking. Set aside.
Place the beans in a colander and drain under cold water to remove excess starch.
Tear the basil into small pieces.
In a serving dish combine the broccoli, beans, basil and tomatoes.
In a blender or food processor, combine the dressing ingredients and puree until smooth. Pour over the salad and toss well.
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| By N2H | |||||||
