Echo lake inna vermont country inn and bistro
Echo Lake Inn>A Vermont Country Inn and Bistro recipe
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Other Bed and Breakfast, Country
- One 10-ounce box Near EastCouscous
- 1 green pepper, 1 red pepper, and 1 yellow pepper, diced
- 1 red onion, diced
- 1 tomato (optional), diced
- 1/4 cup white vinegar (may substitute red wine or balsamic vinegar)
- 2 Tablespoons olive oil
- 2-1/4 cups chicken stock
Marinate vegetables in vinegar, oil, salt, and pepper. Bring chicken stock to a rapid boil and add couscous all at once, stirring rapidly. Remove from heat, cover and let sit 5 to 7 minutes or until all liquid is absorbed. Place on a flat baking pan and separate with a fork. Cool in refrigerator. Blend marinated vegetables with couscous.
Reference: Echo lake inna vermont country inn and bistro
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