Moroccan Pita Sandwiches Menu
Try this stopwatch-timed menu from the Cooking Light kitchen.
Carrot-currant slaw Combine 2 tablespoons lemon juice, 1 1/2 teaspoons olive oil, 1/2 teaspoon ground cumin, 1/4 teaspoon salt, 1/8 teaspoon ground red pepper, and 1/8 teaspoon black pepper in a large bowl. Stir in 4 cups shredded carrots, 1/2 cup chopped green onions, and 1/2 cup currants.
Cooking Light, September 2009
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