Date: Fri, 25 Jun 1999 17:48:31 -0600
From: Tesla Starr Keehn (quantum@mato.com)
Message-Id: (01BEBF33.04A349C0@Dial58.mato.com)
I enjoy couscous, the coarsely ground durum wheat variety as a change of
pace. Just made the following this last week.
Couscous Garbanzo Salad
10 oz Couscous (about l 1/2 cup)
1 (14 1/2 oz) can vegetable stock or broth
1 tsp thyme
2 Tbs vinegar dressing
1 can (15oz) garbanzo beans, drained
1 large or 2 med. tomatoes, seeded and chopped
3 scallions, sliced thin
1 cucumber, seeded and chopped
1 tsp basil
Bring 1 cup of the vegetable stock to a boil. Place couscous in a large
bowl, then pour the stock over it, toss and let stand. Bring the
remainder of stock to a brief simmer, add the drained garbanzo beans,
thyme, and vinegar dressing. Add the tomatoes, scallions, cucumber and
basil to the bowl of couscous. Toss lightly and then add the remainder
of the stock mixture. Toss, cover and refrigerate a few hours before
serving.
kwvegan vegan