Middle Eastern Recipe

Couscous

I have always loved the taste of Couscous, whether it was having it at a friend's house or at a restaurant. There is something about it, maybe it being an ethnic dish makes one feel closer to their home country? Did you know that Couscous is North African in origin, unique to Algeria, Morocco, Tunisia, and Libya?

Well, since I have never tried making it, I decided to give this Mediterranean recipe a try. In fact, why don't we all give it a try, upload a photo if you wish, and share your experience!

Put in mind that it can be prepared several ways: Can be cooked with vegetables, making it a perfect dish for those who are vegetarians, or with meat or chicken

Ingredients:

2 Tbsp (60ml) Canola oil

2 cups (500 ml) Whole wheat grain couscous

2 cups (500 ml) Water

1 can (500 ml) Chickpeas

1 ½ cups (398 ml) Kernel corn

3 whole Medium tomatoes, diced

1 bunch Green onion, chopped

½ cup (125 ml) Parsley or cilantro, chopped

60 ml Vegetable oil

60 ml Lemon juice, fresh

1 tbs (2.5 ml) Salt

½ tbs (2.5 ml) Pepper

In a medium pot bring water to boil, add couscous, cover and remove from heat. Let stand until all liquid is absorbed (10-15 minutes). Wash and dice all the vegetables. Drain chickpeas and rinse with cold water. Drain corns. and fluff couscous with a fork. In a large bowl, mix: Oil, Lemon juice, Salt and Pepper. Add oil mixture to the salad and toss gently. Let salad stand for 10-15 minutes. Serve at room temperatures as a snack or side dish. Makes 6-8 servings.

                                             Source: Wikipedia