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
- Fry Red Corn Tortilla in a 350°F fryer for approximately 30-40 seconds or until bubbling stops and desired color is achieved.
- Place couscous in center of tortilla, top with yogurt sauce, zucchini medley, cashews and cranberries & serve.
Ingredients- 3 oz. Vegetable Or Olive Oil
- 40 oz. Plain Couscous
- 4 Small Onion, finely chopped
- .4 oz. Curry Powder
- 3 qt. Water
Directions
- Heat half of the oil in a large pot over medium heat. Add couscous to pot and sauté until lightly golden. Remove and set aside.
- In same pot, heat remaining oil and sauté onions until translucent. Add curry powder and continue to sauté until aromatic, about 3 minutes.
- Add water and simmer for 20 minutes, covered. Remove from heat and pour couscous into the pot, stir quickly. Cover and allow to steam for 10 minutes.
- Remove lid and fluff and separate couscous.
