"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Confetti Couscous Recipe

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This recipe for Confetti Couscous, by , is from The Wedding Cookbook for Jenna and Adam, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Diane Paul
Added: Friday, March 2, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 box couscous (find it in the pasta section)
2 tbsp. zante currants (small raisins, find in dried fruit/raisin section)
2 scallions, minced or thin sliced rounds
3 tbsp. toasted pine nuts (find in Italian section)
1/2 red pepper, minced or diced
1/2 yellow pepper, minced or diced
2 tbsp. or so olive oil
Salt and pepper to taste

Directions:
Directions:
1. Cook couscous according to pkg. directions (basically you boil some water with a little olive oil in it, dump in the box of couscouse, stir, and then cover and let sit five minutes).
2. Take two forks and lightly toss the couscous to separate grains.
3. Saute pine nuts in a small amount of olive oil until brown.
4. Add minced/chopped peppers and scallions, zante currants and pine nuts.
5. Add salt and pepper to taste and serve at room temperature.

Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Very, very easy--colorful and good. Be creative and add whatever you want--some minced parsley, minced unsweetened dates, small bits of fresh orange or mango etc.

 

 

 

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