3/4 cup sun-dried tomatoes (dried, not oil packed) -- sliced thin 1/2 cup onion flakes 3/4 teaspoon garlic powder 6 cups vegetable broth 2 1/2 cups couscous Combine tomatoes, onion flakes, garlic powder, and vegetable broth. Bring to a boil over high heat. Stir in couscous; reduce temperature to low, cover, and simmer 5 to 8 minutes, until all liquid is absorbed.
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How to make COUSCOUS | Healthy Turmeric Couscous Recipe
Turmeric Couscous by Chef Vineet Bhatia
Ingredients 1 cup pearl couscous 4 cups of water 1 teaspoon turmeric powder salt lemon thyme sundried tomato olive oil lemon wedge
Bring the water to a boil and add salt, turmeric powder and the pearl couscous. Boil the couscous till it almost doubles up in size and cooks thoroughly, should be approximately 10-12 minutes. Strain in a colander and transfer to a bowl. Drizzle olive oil and add salt, lemon thyme and sundried tomatoes. Serve with a wedge of lemon.
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Tomato Couscous
Tomato Couscous
This dried tomato cous cous came out of two things, my recent dried tomato sauce recipe, and the fact I have been using cous cous a lot recently in my diet.
A naturally low in carbohydrate grain as it is, it is also a great change from the usual rice, which I must confess, doesn’t really do it for me.
The only thing about cous cous is that its bland, but ultimately, it can be a great carrier of flavour.
Paired with the sweet tomatoes, this one is a real winner, and something I think you will love to add in to your daily meals.
1. Put the tomatoes into a bowl and cover in the oil, oregano and salt. Put them into a oven tray, flesh side up.
2. Bake for 10mins, and then reduce the oven to 150C, cooking for a further hour and 15mins.
Allow to cool.
3. Place the cops cops and half of the finished tomatoes into a bowl.
4. Cover them with boiling water, until about an inch over the top.
5. Cover with a p[late, and allow it to rehydrate for 15mins.
Season and serve.
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