COUSCOUS WITH JULIENNED VEGETABLES

Using Panasonic INVERTER® Microwave


  
EQUIPMENT:
  •  Measuring Spoons
  •  Measuring Cup
  •  2 Qt Casserole
  •  1 Qt. Glass Casserole
  •  Wooden Spoon or High Temp Rubber Spatula
INGREDIENTS:
  •  1 cup couscous 250 ml
  •  1.5 cups water 375 ml
  •  2 envelopes instant chicken broth 2
  •  2 tbsp butter 25 ml
  •  1 clove garlic, minced 1
  •  2 tbsp finely chopped onion 25 ml
  •  1/2 cup julienned carrot strips 125 ml
  •  1/2 cup julienned zucchini strips 125 ml
  •  1/2 cup julienned summer squash strips 125 ml
  •  1/2 cup grated Parmesan cheese 125 ml
PROCEDURE:
  1.  Place couscous in a 2-quart (2 L) casserole.
  2.  Heat water at P7 2 1/2 - 3 minutes, or until boiling.
  3.  Pour water over chicken broth granules in a 2-cup (500 ml) glass measuring cup.
  4.  Pour hot broth over couscous; cover and set aside.
  5.  In a 1-quart (1 L) glass casserole, heat butter at P7 45 seconds, or until melted.
  6.  Add garlic and onion.
  7.  Cover.
  8.  Cook at P7 1 minute.
  9.  Add carrots.
  10.  Cover.
  11.  Cook at P7 1 minute.
  12.  Add zucchini and squash.
  13.  Cover.
  14.  Cook at P7 11/2 minutes.
  15.  Stir cooked vegetables into couscous.
  16.  Cover.
  17.  Cook at P7 1 minute.
  18.  Stir in Parmesan cheese.

 

 
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