INGREDIENTS

INSTRUCTIONS

PRONOUNCED
Couscous is the fast food of side dishes.  Couscous is a
semolina-flour product with a nutty flavor and a light, fluffy
texture. It's a pasta, although it looks like a grain. The instant
couscous that is available in most supermarkets is simply semolina
(durum wheat flour) that has been mixed with salt water, and then
tossed and rubbed into tiny pellets before being dried. Traditional
couscous is a staple of North African cuisine and uses a coarser
grain. It is prepared in a special pot called couscoussiere
(basically a large steamer) and steamed for hours.
AVAILABILITY: A few specialty stores may carry the coarser-grain
couscous that needs longer cooking, but most supermarkets have the
quick-cooking or instant variety. It is available in 10-ounce
packages where rice and pasta mixes are sold or in bulk bins at some
stores.
COOKING COUSCOUS: For 4 servings, bring 1 cup water to a boil; add 1/4
teaspoon salt and, if desired, 1 Tablespoon of margarine or butter.
Gradually stir in 2/3 cup couscous; cover pan and remove from heat.
Let stand 5 minutes.  Fluff couscous lightly with a fork before
serving. For added flavor, you can substitute chicken, beef or
vegetable broth for the water and salt.
SERVING SUGGESTIONS: Spoon cooked couscous on a serving platter; top
with stewed meats and/or vegetables. Serve couscous in place of rice,
noodles or potatoes. It's a perfect complement to chicken, fish and
pork. You can also top couscous with spaghetti or other sauces.
Couscous also lends itself to adding seasonings either as a dry mix
or during cooking.
Source: Sharon Maasdam, FOODday home economist
Typos by Dorothy Flatman 1994
From: Dorothy Flatman                 Date: 09/10/98 At 11:52
Posted to MM-Recipes Digest V4 #3 by "Phillip Waters" <muddy@ibm.net>
on Jan 12, 1999

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