INGREDIENTS

INSTRUCTIONS

Place the couscous in a large bowl and add 2 1/2 cups boiling water
and salt. Let the couscous rest a few minutes to expand. In a 12-inch
frying pan heat the butter and couscous. Cover and cook over medium
heat about 5 minutes, stirring occasionally. Be careful not to burn
the couscous. Turn off the heat and let stand covered a few minutes.
Comments: Morocco has offered some of the most wonderful food
imaginable, and it would take quite an imagination to come up with
something as clever as couscous. This is a processed wheat dish not
unlike bulgur wheat. But it is a finer grain, light in flavor and
texture, and it absorbs the flavor of the foods with which it is
served, stews being the usual accompaniment. This dish is also fun
for the kids to eat because it is to be eaten with the fingers, not
with silverware.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 05-05-1992
issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
07-12-1994
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.

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