THE HAPPY CHEF
CANNA COUSCOUS
PREP: 10 MIN COOK: 15 MIN HAPPY: 25 MIN
Ingredients:
Pearl Couscous - 1 1/3 cup (8 oz)
Mushrooms - 1/4 cup (chopped)
Parmesan - 1/4 cup (grated)
Fresh Parsley - 1/4 cup (chopped)
Truffle Vinaigrette - 1/8 cup
Cannabis Oil - Olive Oil - 3 tbsp
Unmedicated Olive Oil (for cooking)
Salt & Pepper
Directions:
For the couscous: Heat unmedicated oil over medium/high heat in saucepan, 4 to 5 minutes, until couscous is golden, stirring frequently. Add 2 cups of water & a lil salt, bring to boil. Reduce heat, cover & let simmer until the liquid is absorbed, about 10 minutes. Set aside. Let cool completely.
In seperate bowl. Mix in cannabis olive oil, truffle vinaigrette, fresh parsley, parmesan, mushrroms & a dash of pepper. Mix well. Stir in cooled couscous. Serve cold.
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- Canna Chef Dee
The Happy Chef THC
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