Couscous Timbales With Chick Peas And Walnuts Recipe
Ingredients
| Couscous | 1 Cup (16 tbs) | |
| Olive oil | 2 Teaspoon | |
| Ground cumin | 1 1/4 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Garbanzo beans | 1 Can (10oz), drained | |
| Lemon juice | 3 Tablespoon | |
| Boiling water | 2 Cup (16 tbs) | |
| 1/3 cup finely chopped walnuts plus 8 walnut quarters or large pieces, toasted | ||
| 8 (5-ounce) paper cups | ||
| 4 green onions with tops, thinly sliced (1/2 cup) | ||
Directions
To Make Couscous: In a 3-quart (12-cup) microwavesafe bowl stir together couscous, oil, cumin, salt, chick peas, lemon juice, and boiling water.
Microwave, uncovered, on high (100%) for 2 to 3 minutes, or until most of the liquid is absorbed.
Stir, cover, and let plump at room temperature for 15 minutes.
To Assemble: Place a large piece of walnut in the bottom of each paper cup.
Sprinkle with a light layer of green onions.
Stir remaining green onions and chopped walnuts into couscous.
Place a scant 1/2 cup of the mixture into each cup, packing it down.
Microwave, uncovered, on high (100%) for 2 to 3 minutes, or until most of the liquid is absorbed.
Stir, cover, and let plump at room temperature for 15 minutes.
To Assemble: Place a large piece of walnut in the bottom of each paper cup.
Sprinkle with a light layer of green onions.
Stir remaining green onions and chopped walnuts into couscous.
Place a scant 1/2 cup of the mixture into each cup, packing it down.
Chef
