| Ingredients |
| |
| 14 |
each |
small tomato |
| 8 |
each |
large kiwi |
| |
| 1 |
each |
6oz package of wild mushrooms cous cous |
| |
| |
|
fish raw - optional |
| 30 |
each |
cooked medium shrimp |
| ½ |
each |
red bell pepper, very thinly slivered |
| 1 |
each |
fresh enoki mushrooms package |
| 30 |
each |
small piece of fresh dill |
| |
| Dressing |
| 1/4 |
cup |
rice vinegar |
| 2 |
Tbsp |
sugar |
| ⅛ |
tsp |
salt |
| |
|
| Preparation steps: |
- Cook cous cous based on package instructions and cool down to room temperature.
- Prepare the dressing. Marinate the red bell peppers in the dressing for 15 minutes.
- Tomatoes - cut tops and scoop out the seeds to form small cups. Trip
the bottom of the tomatoes, so they don't flip over when being served,
but be careful not to create a whole in the cup.
- Peel the kiwi and cut in halves. Scoop out the seeds to form small cups.
- Fill the tomatoes and kiwi cups with cous cous. On each cup arrange
a shrimp, 2-3 bell pepper slivers, 1-2 enoki mushroom and a piece of dill.
If using fish raw, put it on the cous cous before the other ingredients.
|
|
|
|
