recipes:side_dish:couscous_with_hummus_vinaigrette
- 4 cups cooked couscous
- 1/2 cup coarsely chopped roasted pistachios
- 1/2 cup pomegranate seeds
- 1 1/2 cups coarsely chopped flat-leaf parsley
- 1 cup prepared hummus
- 1/4 cup white wine vinegar
- 1/4 cup EVOO
- In a bowl, toss the couscous with the pistachios, pomegranate seeds and 1/2 cup of the parsley. In a blender, puree the hummus and vinegar with the remaining 1 cup of parsley and 1/4 cup of oil. Add 2 tablespoons of water and puree until smooth. Season the dressing with salt and pepper.
- Stir one-third of the dressing into the couscous and transfer to a platter.
Delicious served with cumin-spiced chicken.
tags: Middle Eastern, vegetarian, vegan. pareve, F&W food and wine
source: http://www.foodandwine.com/recipes/crisp-spiced-chicken-with-hummus-vinaigrette
recipes/side_dish/couscous_with_hummus_vinaigrette.txt · Last modified: 2017/12/19 19:43 by admin