| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
2 |
Servings |
INGREDIENTS
| 1 |
c |
Medium-size couscous |
| 1 1/2 |
c |
Boiling water |
INSTRUCTIONS
(author's notes): Regular couscous has a pasta-like flavor, while this
method gives the grains a nutty and smoky flavor which I prefer. I offer it
because it is so different. If you want to make regular couscous, simply
follow the instructions on the package. For this recipe the ratio of
couscous to water is always 1:1.5, so you can make any amount you want.
Toast the couscous over a low flame in a medium-weight frying pan without
oil or shortening, stirring or shaking vigorously so the granules don't
stick to the bottom. When you smell the rich flavor of the semolina, now
slightly darkened and tanned, drop the contents into a deep, covered
casserole dish. Add the boiling water immediately. Cover and let the
couscous steam for ten minutes. (Warning: do not lift the top of the
casserole dish for a peek, as this seemingly innocuous action will make for
lumpy couscous.)
After 10 minutes remove the cover from the casserole dish, and then fluff
the couscous with a wooden fork or chopsticks. Serve hot under the "face"
of the stew in the above recipe. Posted to fatfree digest V97 #031 by
judy.mingram@West.Sun.COM (Judy Mingram - SunSoft) on Mar 19, 1997
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