Easiest Way to Make Delicious almond citrus couscous

almond citrus couscous. Drain off any excess liquid remaining. Place the cooled couscous in a salad bowl, and lightly combine with lemon zest, almonds, celery, onion, tomato, and olive oil. I've had this recipe sitting around for a while because I had difficulty finding savory (finally located it at Fresh Market).

Drain off any excess liquid remaining. Learn how to cook great Almond citrus couscous. Crecipe.com deliver fine selection of quality Almond citrus couscous recipes equipped with ratings, reviews and mixing tips. You can have almond citrus couscous using 12 ingredients and 2 steps. Here is how you cook that.

Ingredients of almond citrus couscous

1. It's 1 cup of water.
2. You need 1 tsp of dried savory.
3. It's 1 tsp of dried parsley.
4. You need 1 pinch of crushed red pepper flakes.
5. You need 1/2 cup of pearl (israeli) couscous.
6. Prepare 1 of lemon, zest grated.
7. Prepare 1/2 cup of toasted slivered almonds.
8. Prepare 1/2 cup of chopped celery.
9. It's 1/3 cup of chopped onion.
10. It's 1/2 of tomato, seeded and chopped.
11. You need 1 tbsp of olive oil.
12. You need 1 tbsp of Vegetable bouillon granules.

Get one of our Almond citrus couscous recipe and prepare delicious and healthy treat for your family or friends. Drain off any excess liquid remaining. Place the cooled couscous in a salad bowl, and lightly combine with lemon zest, almonds, celery, onion, carrot, tomato, and olive oil. Light Mediterranean flavors of toasted almonds and lemon peel flavor this cold pasta salad that features Israeli (pearl) couscous.

almond citrus couscous instructions

1. Bring the water to a boil in a saucepan, reduce heat to medium low, and sister in the savory, parsley, red pepper flakes, and vegetable bouillon granules until the granules disolve. Pour in the couscous, stir to combine, and simmer until tender, about 10 minutes. Cover and remove from heat. Let cool. Drain of any excess liquid remaining..
2. Place the cooled couscous in a salad bowl, and lightly combine with lemon zest, almonds, salary, onion, tomato, and olive oil. Season to taste with salt and black pepper before refrigerating until cold, at least 1 hour..

Bookmark this recipe to cookbook online. Stir in couscous; remove from the heat. Transfer to a large bowl; cool. In a small bowl, whisk the oil, lime juice and soy sauce. Stir in the cilantro, basil, chives, ginger and salt.

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