 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
adjusted. |  |
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 1/4 | tablespoons | couscous, Israeli | 1/4 | can (10.5 oz) | Vegetable broth | 1/4 | cup, strips | celery, diced | 1 1/8 | tablespoons, drained | capers | 3 1/4 | halves | Apricots, dried | 7/8 | tablespoon | parsley, chopped | 1/8 | onion | red onion, chopped fine | 1/2 | tablespoon | oil, canola | 1/2 | tablespoon | olive oil | 1/2 | tablespoon | lemon juice fresh | 1/3 | tablespoon | Vinegar, apple cider | 1/4 | lump (2 cubes) | sugar | 1 | dash | salt | 1 1/3 | dash | black pepper | 1/8 | teaspoon | Lemon zest |
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Steps
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Sequence
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Step
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| | 1 | Cook the Couscous in the Vegetable broth, cool add all other ingredients, chop the apricots.
Mix dressing in a seprate container. |
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