I am posting it here for safe keeping and will be making before long. It looks absolutely delicious. It is a traditional Ramadan Soup. UPDATE - I have now made the soup and love it; I made it with red lentils which worked fine.
Homemade yogurt is easy, versatile and healthy. The uses are endless - marinades, baking, desserts, breakfasts, great on top of spicy lamb, curry, rice, couscous etc. The natural live cultures in the yogurt turns the natural sugar in the milk into acid; which again causes the milk to thicken and turn slightly sharp/tangy. Cooking time does not include the 6-8 hours needed for the yogurt to set.
This is a wonderful couscous that can stand alone or will compliment a Middle Eastern inspired main dish. You can use less oil if you prefer. UPDATE: Based on some of the reviews I have increased the stock from 2 cups to 2.5 cups and I have increased the servings to 8 instead of 6. The quantity of herbs should be somewhat according to how much you like and which kind of herbs (strong/mild flavour) you are adding.
This recipe is from the cooking show Best Recipes Ever - which I love because the hostess Kary provides some really great and useful tips about cooking and ingredients as she goes along. Plus she has realy beautiful bowls and platters - I love bowls. Yummy dishes too. This dish is great with Indian Raita - recipe #397633 and some naan
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