Couscous Timbales With Chick Peas And Walnuts
|Couscous||1 Cup (16 tbs)|
|Olive oil||2 Teaspoon|
|Ground cumin||1 1⁄4 Teaspoon|
|Salt||1⁄2 Teaspoon (To Taste)|
|Canned garbanzo beans||8 Ounce, drained(3/4cup) (1 Can, Chickpeas)|
|Fresh lemon juice||3 Tablespoon|
|Boiling water||2 Cup (32 tbs)|
|Finely chopped walnuts||1⁄3 Cup (5.33 tbs) (Finely Chopped)|
|Walnut quarters/Large pieces||8 , toasted|
|Green onion with tops||4 , thinly sliced to make 1/2 cup|
To Make Couscous: In a 3-quart (12-cup) microwavesafe bowl stir together couscous, oil, cumin, salt, chick peas, lemon juice, and boiling water.
Microwave, uncovered, on high (100%) for 2 to 3 minutes, or until most of the liquid is absorbed.
Stir, cover, and let plump at room temperature for 15 minutes.
To Assemble: Place a large piece of walnut in the bottom of each paper cup.
Sprinkle with a light layer of green onions.
Stir remaining green onions and chopped walnuts into couscous.
Place a scant 1/2 cup of the mixture into each cup, packing it down.