INGREDIENTS

INSTRUCTIONS

OPTIONAL
Couscous is a tiny cereal pellet made from semolina flour. It is the
staple of North African cuisine. With the advent of instant couscous,
this dish takes but a few minutes to prepare and can be made ahead of
time and kept warm in a double boiler or in a warm place. It is
important that the couscous puff up fully or it will continue to
expand in your stomach, so give it time to absorb all the liquid so
the grains are light and fluffy.
Place couscous in a small baking pan with a 6-cup capacity. Bring
water to a boil. Add salt and butter or oil if desired. Pour the hot
liquids over the couscous, stir well once, then cover the pan with
foil and set aside. After 10 minutes, remove foil and fluff couscous
with a fork to separate the grains. Cover until ready to serve. Fluff
again just before serving time. Serves 4.
Recipes from Joyce Goldstein, author of The Mediterranean Kitchen
(William Morrow and Company, Incup ) and Back to Square One:
Old-World Food in a New-World Kitchen (William Morrow and Company,
Incup), copyright 1993 by Joyce Goldstein.
Converted by MC_Buster.
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.

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