• Ingredients: 18
  • Serves: 2

Couscous with cuminseed and scallion with olive oil, cuminseed, salt, couscous, thinly sliced scallion, minced fresh parsley leaves.


  • 1 tbsp. olive oil
  • 1/4 tsp. cuminseed
  • 1/4 tsp. salt
  • 1/2 cup couscous
  • 1/3 cup thinly sliced scallion
  • 3 tbsps. minced fresh parsley leaves

For the vinaigrette

For the bruschetta

  • eight to twelve 1/2-inch-thick diagonal slices of country-style Italian bread
  • flat-leafed parsley sprigs for garnish

Pear Sorbet

  • Fresh mint leaves

Add and cook soup 30 seconds:

For serving:


  1. Step 1 In a small saucepan combine 3/4 cup water, the oil, the cuminseed, and the salt and bring the mixture to a boil.

    For this step you will need

  2. Step 2 Stir in the couscous and let the mixture stand, covered, off the heat for 5 minutes. Fluff the mixture with a fork and stir in the scallion, the parsley, and salt and pepper to taste.

    For this step you will need