|
|
 |
|
|
|
Couscous with Lemon and Ginger
2 cups couscous
1 small zucchini, diced
1/3 cup carrots, diced
1/3 cup red bell peppers, diced
1 tablespoon fresh ginger, sliced thin
1 tablespoon lemon juice
2 teaspoons olive oil
1 tablespoon fresh cilantro |
| Cook couscous in unsalted water until tender but firm. Cool and combine with remaining ingredients.
Serves 4.
Courtesy of The Fairmont Scottsdale Princess (www.fairmont.com) |
|
|
| |
|
|
|
|
|
|
