A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Israeli-Style Couscous
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- #8289
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 pound dry Israeli couscous
1 large onion, chopped
1 tablespoon olive oil
2 cups chicken broth
1/2 cup chopped dried cranberries, apricots or raisins (optional)
1/2 cup chopped nuts (almonds, pecans etc. also optional)
chopped fresh parsley for garnish
directions
In sauce pot, saute the onion in the oil until tender. Stir in the couscous and cook and stir until pale golden. Cover with the broth and bring to a boil and cook and simmer about 10 minutes or until couscous has absorbed the liquid.
Stir in the cranberries and nuts. Remove from heat and led stand covered 10 minutes. Fluff with fork. Season with salt and pepper.
cook's notes
Israeli couscous is small and round like tapioca size pasta.
added by
internationalrecipes
nutrition data
395 calories, 10 grams fat, 63 grams carbohydrates, 14 grams protein per serving.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
reviews & comments
The amount of liquid called for in this recipe is suitable for an 8 oz. box of couscous. If you use a pound, the liquid must be doubled.