Guest guest Posted April 3, 2009 Report Share Posted April 3, 2009 5 oz couscous 7 T hot water 4 green onions, finely chopped 2 garlic cloves, minced 1 T chopped parsley 2 oz toasted pine nuts, coarsely chopped 2 oz. ground almonds finely grated lemon rind 1-2 eggs S & P Oil for frying Sour cream for serving BEETS 4 beets, cut into wedges 4 T olive oil 1 tsp Tabasco sauce 1 T lemon juice DIRECTIONS: 1. Place couscous in a bowl and add water; let stand 5 min. Mix the ingredients for the beet dressing in a bowl. 2. Fluff couscous, add remaining ingredients. 3. Place by shaped teaspoonfuls into hot skillet about 2 minutes per side. BEETS: Preheat oven to 450F. Like a corning ware casserole with tin foil then parchment paper. Place beets in centre. Drizzle with 1 T oil, season. Fold aluminum foil over top and seal in beets. Bake at least 1 hour, check for doneness. Allow to cook 45 minutes before dressing and serving. The great thing about these is that you can make the beets the day before and just keep them in the fridge until an hour or so before serving - they're best at room temperature. ________________ Looking for the perfect gift? Give the gift of Flickr! http://www.flickr.com/gift/ Quote Link to comment Share on other sites More sharing options...
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