1. In a large saucepan over medium-high heat, bring stock to a boil. Stir in couscous, onions, nuts, and mushrooms.
2. Immediately remove from heat, cover, and let stand until liquid is absorbed (5 minutes). Serve garnished with parsley.
Recipe By : The California Culinary Academy
From: Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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