INGREDIENTS: -water -1 teaspoon salt -1kg couscous -1 chopped red bell pepper -2 cups Black olives, halved -1 cup chopped fresh mint -3 tablespoons bottled olive oil vinaigrette -2 cups dry raisins -2 cups pine nuts -3 cups green peas - 4-5 chopped tomates -1 tablespoon of lemon juice
PREPARATION: Bring the wàter and ¼ teaspoon salt to boil in mèdium saucepan over mèdium heat. Stir in couscous. Remove from heat. Cover and let stand 5 minutes. Transfer couscous to bowl; fluff with fork and cool slighty.
Stir chopped bell paper, tomates, olives, and mint into couscous. Stir in olive oil vinagretter. Fold in feta cheese. Season with salt and pepper.
The content of this blog is a copilation of recipes from different parts of the world. They have been cooked for a group of 2n and 3rth ESO students from the IES Hug Roger III (Sort) as part of the content of the subject: We are what we eat.
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