Serves 6-8 people
8 Cups Chicken Stock (or Vegetable Stock)
3.5 Cups Cous Cous
2 Tbsp Olive Oil
3 LARGE Red Onions cut in rounds & Grilled & Chopped
2 Heads of Garlic Cloves Roasted (Pureed)
5 Carrots, peeled, Grilled, and Med Diced
3 Zucchini cut in ½, Grilled and Med Diced
3 Yellow Squash, cut in ½, Grilled, and Med Diced
5 Red Bell Peppers cut in ½, Grilled, and Med Diced
5 Roma Tomatoes, Washed, Med Diced
4 Cups Golden Raisins
4 Cups Dried Cherries
1 Tsp Toasted Cinnamon, ground
1 Tsp Toasted Cumin, ground
2 Cups Chopped Parsley
1 Cup Fresh Basil (sliced)
1 Tsp Fresh Ground Pepper
1 Tsp Salt
Directions
Heat the Chicken Stock in a small pot with one tablespoon of olive oil. In one Bowl mix together all grilled vegetables, one cup of Parsley, one-tablespoon olive oil, and chopped tomatoes. In a med size-mixing bowl, add the Cous Cous, salt, pepper, dried fruits, cinnamon, cumin, and one cup of parsley. Add the hot stock to the bowl of Cous Cous and wrap the bowl with plastic wrap. Cover the Cous Cous for about 8-10 minutes. Carefully uncover the Cous Cous and with a fork break-up the mixture. In a large Bowl Add the Cooked Cous Cous and the Grilled Vegetables together and taste for salt and pepper. Serve either warm or cold.
Tomatoes – 8 diced
2 Cups Cucumbers – Seeded and Diced
1 large Zucchini – barely grilled and diced
2 Red Bell Peppers – seeded, grilled, & diced
½ Cups Green Onion – chopped
½ Cups Kalamata Olives – sliced in half
½ Cup Chopped Basil
1/2 Cup chopped Cilantro
½ Cup chopped Parsley
1 Cup Feta Cheese (crumbled)
6 Tbsp Olive Oil
1 Cup Lemon Juice
2 Tbsp Cumin
Pita bread – grilled or toasted and broken into large pieces.
Directions
Combine all ingredients (except feta) in large bowl. Gently toss in the toasted pita. Toss and sprinkle feta over the top.
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