2000 Lincoln Town Car Remote Programming

couscous

100 grams
couscous 20 g blanched almonds 20 grams of hazelnuts

peeled 20 grams of peeled peanuts
20 grams shelled pistachio zucchini

¼ ¼ large red pepper green pepper ¼

8 tablespoons olive oil Salt

Boil a pint of water with salt and a drizzle of olive oil.
Add the couscous and stir with a spoon.

We left five minutes to absorb water.
In a pan fry the chopped vegetables.

Toast nuts in a skillet and add the couscous with dried fruit and vegetables.