Couscous Salad

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  1. In a large nonstick skillet, saute Onion, garlic, sweet bell peppers and zucchini in olive oil.
  2. Season with salt, pepper, nutmeg and cinnamon.
  3. Add 1/2 cup olive oil to vegetables along with Raisins, Chickpeas and orange juice.
  4. Toss vegetable mixture with couscous and pan juices.
  5. Add parsley and gently fold in citrus segments.
  6. Mound mixture onto a serving platter and garnish with mint.

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