Friday, July 25, 2008

Ingredients for 6 servings
1/2 cup diced zucchini
1/2 cup diced yellow squash
2 cups Israeli couscous (not Moroccan)
2 tablespoons fresh lime juice
2 teaspoons curry powder
1 teaspoon cumin
1/2 teaspoon turmeric
2 teaspoons pure chili pepper powder
1/4 cup extra-virgin olive oil
1/2 cup red bell pepper (1/4-inch dice)
1/2 cup green bell pepper (1/4-inch dice)
1/2 cup yellow bell pepper (1/4-inch dice)
3 tablespoons chopped fresh cilantro
3 tablespoons chopped fresh Italian (flat-leaf) parsley
Kosher salt and freshly ground black pepper to taste
Directions
Bring a large pot of lightly salted water to a boil. Add the zucchini and yellow squash and cook just until tender but still crisp, about 2 minutes. Scoop the vegetables out of the water with a sieve, reserving the boiling water. Rinse them under cold water and set them aside.
Add the couscous to the boiling water and cook it until tender (10 minutes or more). Drain the couscous. Rinse it well with cold running water, then drain it well again.
In a large bowl, whisk the lime juice, curry powder, cumin, turmeric, and chili pepper powder. Gradually whisk in the oil. Mix in the couscous, reserved vegetables, cilantro, and parsley. Season the mixture with salt and pepper.
Cover and refrigerate for at least 1 hour, until chilled. This salad can be prepared a day ahead; just reseason with lime juice, salt, and pepper before serving.
Reacciones:

0 comentarios:

Fooding Guide

The passion for experiment in the kitchen. The fooding is the union of preparation techniques of aliments to get the consume of them for the people. In the Fooding Guide you can to find many recipes for all ocassions. Cuisine and culinary for all of us.

Search

Popular Posts

Recent Posts

Last Comments