Found this recipe in a magazine a few years ago. Don't remember which on.
My family loves it. I use a variety of fresh herbs depends on what I have on hand.I also increase the oil and juice ( double)
Can be served hot or at room temperature even good chilled.
I sometimes add some crumbled feta cheese
One of the girls at work left a magazine in the kitchen the other day and I found this recipe. I really don't remember the name of the magazine....perhaps Better Homes and Gardens? Oh well...Cook time listed is for refrigeration time.
This is based on a chicken recipe from Australian Good Taste magazine but I made it veggo. I have successfully used Chinese red dates in this recipe. The ginger can make it a little spicy if it is very fresh, if required serve with a little good quality yoghurt.
An easy-to-make side dish that goes very well with chicken. I adapted this from Dancer's Curried Chicken and Couscous (which is a main dish) for nights when I'm not in the mood for rice or pasta, but need a whole grain and another veggie dish to go on the table. I use the Whole Foods frozen peas and carrots (the carrots are shredded, not coined). Sometimes I add curry and cumin to the broth before bringing it to a boil.
Couscous side dish that is easy to make and kid friendly. It goes great with any seafood dish and would be excellent served with Teryaki Chicken. I served with Grilled Tuna Steaks and steamed green beans. Use leftovers as a healthy mid-day snack :-)
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