Vegetable Couscous With Steeped Paprika Recipe

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Vegetable Couscous With Steeped Paprika Ingredients

2 cup vegetable stock
1 tbsp paprika
1 1/2 tsp salt
1/2 tsp pepper
1 cup couscous
1 tbsp olive oil
1/2 cup red onion(s), chopped
3 each scallions, sliced
1/2 each carrot, diced
1/2 cup red bell pepper, diced
1/2 cup yellow bell pepper, diced
1 cup tomato, diced
1/4 cup parsley, chopped

A Recipe for
Vegetable Couscous With Steeped Paprika

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Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

Vegetable Couscous With Steeped Paprika

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Vegetable Couscous With Steeped Paprika Directions

1. In a saucepan with a tight-fitting lid, bring the stock to a boil.
Remove 3 tbs of the boiling stock and dissolve the paprika in it.
Pour this back into the pot. Add 1 tsp salt and ¬ tsp pepper. Return
the stock to a boil.

2. Remove the stock from the heat and add the couscous. stir, cover,
and let stand for about 5 minutes.

3. Heat a skillet for 1 minute; add the olive oil, then the onion and
scallions. Saut‚ until the onion begins to color, about 2 minutes.
Add the carrot and peppers and saut‚ for 1 minute. Add the tomato and
saut‚ 1 minute more. Add the remaining « tsp salt and the remaining ¬
tsp pepper, then stir. Add the parsley and stir again. Remove from
the heat.

4. Add the couscous to the skillet and fluff it as you mix it with the
vegetables. Serve immediately or at room temperature.

Can be refrigerated for 1 day. Return to room temperature before
serving.

"The Occasional Vegetarian" by Karen Lee. Posted by Diane Lazarus

Serves: 6

Vegetable Couscous With Steeped Paprika Recipe brought to you by Recipes To-Go

Vegetable Couscous With Steeped Paprika Recipe from the Recipes-To-go.com Meal Recipe Cookbook

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