Roasted Vegetable and Curry Couscous Taco

Name: Roasted Vegetable and Curry Couscous Taco
Yield: 1
Ingredients: 1 6" Red Corn Tortilla (10611); 4.5 oz. Aromatic Couscous (see Related Recipe); 2 Tbsp. Cilantro Yogurt Sauce (see Related Recipe); 1 Tbsp. Roasted and Salted Cashews , chopped; 2 Tbsp. Dried Cranberries

PRODUCTS USED IN RECIPE

6" Red Corn 7 oz.

Roasted Vegetable and Curry Couscous Taco

Scale Your Recipe

INGREDIENTS

1 6" Red Corn Tortilla (10611)
4.5 oz. Aromatic Couscous (see Related Recipe)
2 Tbsp. Cilantro Yogurt Sauce (see Related Recipe)
1 Tbsp. Roasted and Salted Cashews , chopped
2 Tbsp. Dried Cranberries

DIRECTIONS

1.) Fry Red Corn Tortilla in a 350°F fryer for approximately 30-40 seconds or until bubbling stops and desired color is achieved.

2.) Place couscous in center of tortilla, top with yogurt sauce, zucchini medley, cashews and cranberries & serve.

Recipe Using Same Product(s)

RELATED RECIPE

Cilantro Yogurt Sauce
Aromatic Couscous

STAY FRESH

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