|1 tbsp (15 mL)||vegetable oil|
|2 cloves||garlic, minced|
|1/4 tsp (1 mL) each||salt and pepper|
|1||sweet red pepper, chopped|
|1 tsp (5 mL)||grated gingerroot|
|(or 1/2 tsp [2 mL] ground ginger)|
|1 tsp (5 mL)||grated lime or lemon rind|
|1-1/2 cups (375 mL)||vegetable stock|
|1 cup (250 mL)||whole wheat or regular couscous|
|1/2 cup (125 mL)||chopped cucumber|
|1/4 cup (50 mL)||peanuts|
|2||green onions, chopped|
- In small saucepan, heat vegetable oil over medium heat; cook onion, garlic, salt, pepper, sweet red pepper, gingerroot and grated lime stirring often, until softened, about 4 minutes.
- Pour in vegetable stock bring to boil. Stir in 1 couscous. Remove from heat. Cover and let stand for 5 minutes.
- Add cucumber, peanuts and green onions; fluff with fork.
Tip: For a unique presentation, pack couscous into 6-oz (175 mL) greased custard cups, ramekins or timbale rounds, then invert onto plates.
Makes 4 servings
Source: The Canadian Living Test Kitchen. For more delicious "Tested Till Perfect" recipes, visit http://www.canadianliving.com