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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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BARUCH'S
BEETROOT AND FENNEL COUSCOUS (PARVE, MOROCCAN)
| INGREDIENTS: |
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1- 1/4 qt.
vegetable stock
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2 fresh bay leaves (check
especially well for bug infestation)
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6 spring onions,
finely sliced (check especially well for bug infestation)
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1 fennel bulb,
finely diced
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8 oz. Couscous
(check especially well for bug infestation)
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4 tbs. freshly
cooked beetroot, finely diced
salt and fresh ground black pepper
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| INSTRUCTIONS: |
- Pour the vegetable stock into a
saucepan. Add the bay leaves, onions and fennel, and bring
to the boil.
- Gradually pour in the couscous,
stirring continuously until well dispersed in the stock.
- Stir in the beetroot. Cook over
medium-low heat for 15 minutes until the liquid has been
absorbed.
- Season to taste.
- Stir, then leave to rest for 2
minutes before serving.
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| Source:
Rabbi
Alan Ira Silver |
!בתיאבון
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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE! כושר דילייט - מגזין
החדשות והמידע מהעולם היהודי ומישראל, כולל מסעדות כשרות, בתי כנסת ועוד ועוד
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