Israeli Couscous cooked with raisins, bell peppers, onion and broth. Recipe by Marguerite Henderson. Israeli Couscou (also know as mograbieh) is not couscou at all but in fact it is an extruded pasta, similar to Italian orzo. The pasta is is then toasted to dry. The pastas is about the size of tapioca pearls and when cooked imparts a "chewy buttery" flavor. This pasta was invented in the 195...
We're always looking for breakfast cereal alternatives. This recipe combines quinoa, which cooks pretty quickly with fresh apples, dried cherries, toasted walnuts and cinnamon.
A simple pilaf recipe uses carrot, onion, celery, green and red bell pepper, garlic and almonds.Prep Time: 5 minutes (chopping)
This is a basic cooking method of semi-pearled farro (farro perlato). You can vary the recipe by simply using any broth in place of the water.
This homemade granola uses oats, wheat germ, coconut, pecans, brown sugar, maple syrup, blueberry syrup, vanilla, cranberries, dates and raisins.