| Couscous Pilaf | Pasta & Grains |
|
6 cups boiling chicken stock
4 cups precooked couscous 1/4 cup sweet butter 2 med. onions,finely chopped 2 garlic cloves,minced 3 carrots,finely diced 1/2 cup water |
2 cans(19 oz. each)chick peas,drained
1/2 cup chopped pistachios or almonds 1/4 cup chopped fresh parsley salt pepper From Canadian Living, Nov.26,1988 |
In a large saucepan, combine hot chicken stock with couscous; cover and let stand for 15 minutes.
Meanwhile, in a separate saucepan, melt butter over medium heat; cook onions and garlic for about 8 minutes or until tender. Add carrots and water; cover and cook for 6 minutes. Add chick peas; reduce heat to medium-low and cook gently for5 minutes. Add to couscous along with nuts and parsley. Season to taste with salt and pepper to taste ( recipe can be made ahead, covered and refrigerated for up to a day. Reheat in a 350F oven for 30 to 40 minutes or until heated through)
Makes16 to20 servings.