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Zinda Products Canada Inc. © Copyrights 2003 |
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• Preparation time 15 minutes • Cooking time 7 minutes |
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| 350ml (1 1/2 cups) | Zinda Tomato & Basil Couscous |
| 30ml (2 tbsp) | Olive oil |
| 1 | Garlic clove, finely chopped |
| 250ml (1 cup) | Green bell pepper, chopped |
| 12 | Green olives, pitted, rinsed |
| 75ml (1/4 cup) | Ham, smoked, diced |
| 60ml (4 tbsp) | Red wine or cooking sherry |
| 0.5g (1/2 pkt) | Saffron threads ( Spanish ) |
| 100ml (1/3 cup) | Tomato sauce or purée |
| 100ml (1/3 cup) | Chicken or vegetable broth |
| 5ml (1 tsp) | Thyme whole dried |
| 30ml (2 tbsp) | Parsley, flat leaf, chopped |
| To taste | Salt and black pepper freshly ground |
| 30ml (2 tbsp) | Almonds, sliced, roasted (optional) |
| 1. | In a medium saucepan, on high heat, sauté pepper, ham and garlic for 2 minutes. |
| 2. | Add red wine or sherry, tomato sauce, broth, thyme and saffron. Season. Bring to a boil. Add couscous and olives. Mix well. Remove from heat. Cover. Leave to rest for 5 minutes. |
| 3. | Add 15ml (1 tbsp) of oil. Fluff with a whisk or fork. Add parsley. |
| 4. |
Sprinkle with almonds if desired. Serve hot with Tabasco* sauce on the side. *Optional |
| Domenico Forte, Executive Culinary Chef |
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Variations: |
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Serve as a side dish or cold as a salad... Can also be used to stuff fish, chicken and pork |
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Another serving idea: |
| Add 500g (1 lb) of sautéed beef, pork, chicken strips or fish and seafood of choice and serve as a main dish with a salad. For a colourful variation, substitute Zinda's three colour and flavour couscous |
