This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Couscous Salad With Raisins
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- #77750
ingredients
4 cups chicken stock, homemade or canned
1/2 cup extra virgin olive oil
1/2 teaspoon turmeric
1 teaspoon ground cinnamon
1 teaspoon cumin
1 piece (2-inch size) fresh ginger root, peeled and finely grated
2 cups couscous
1 cup raisins
1 medium zucchini, trimmed and diced 1/4 inch
2 medium carrots, trimmed and diced 1/4 inch
1 bunch green onions, finely chopped
1/4 cup fresh lemon juice
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup toasted, chopped pistachios or pine nuts, for garnish
directions
Bring stock to a boil in a large pot and add the oil, turmeric, cinnamon, cumin, ginger and couscous. Stir the mixture and lower heat to simmer. Allow to cook until liquid has been absorbed (about 2 minutes) stirring occasionally.
Remove the pan from the heat and add the raisins, zucchini, carrots and green onions. Fold gently to combine. Cover pot and let stand for 15 minutes.
Meanwhile whisk together the lemon juice, salt and pepper. Drizzle the mixture over the couscous and toss well.
Refrigerate at least 2 hours before serving. Serve at room temperature; garnish with toasted pine nuts.
added by
bluerecipes
nutrition data
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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reviews & comments
September 13, 2008
Um, this was gross. The tumeric/ginger/cumin/cinnamon combo went well with the raisins, and the carrots and zucchini went well with the lemon dressing -- but the whole thing together? Not a good match.