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250 ml water
80 ml white cooking wine
1 tbsp butter
1/2 tsp dried rosemary, crushed
1/4 tsp salt
170 g couscous, regular or whole wheat
Boil everything except the couscous for 2 mins then pour in the couscous, place a lid on the pot, and let the contents sit for 7 mins with no heat.
Fluff the couscous with a fork after all the liquid has been absorbed.
120 ml water
450 g (canned) pineapple chunks, drained (juice reserved)
170 g couscous
450 g (canned) black beans, rinsed and drained
100 ml additional warm water
2 tbsps taco seasoning mix
Boil 120 ml of water along with the pineapple juice then add in your couscous and place a lid on the pot after shutting the heat.
Let the couscous sit for 7 mins before stirring it.
Stir fry the beans and pineapple with taco seasoning plus 100 ml additional water for 8 mins.
Then top your couscous with the pineapple mix.
2 tbsps butter
3 tbsps minced garlic
2 heads bok choy, chopped
450 g (canned) corn, undrained
600 g (canned) baby clams, undrained
250 ml clam juice
450 g (canned) diced tomatoes
500 ml water
1 cube vegetable bouillon
240 g couscous
150 g crabmeat
100 g heavy cream
60 ml lime juice
250 ml red wine
2 tsps garlic salt
1 tsp ground black pepper
Stir fry your bok choy and garlic in butter for 7 mins then add in: couscous, corn, bouillon, clams and juice, water, and tomatoes.
Set your heat to low and then add in: black pepper, crabmeat, garlic salt, cream, red wine, and lime juice.
Cook everything for 32 mins uncovered with low heat.
2 tbsps warm water
5 saffron threads, or more to taste
170 g couscous
250 ml vegetable broth
1 celery stalk, diced
40 g dried currants
2 tbsps extra-virgin olive oil
1 tbsp lemon juice
1 tsp harissa, or to taste
1/2 tsp ground cumin
Sea salt to taste