INGREDIENTS

INSTRUCTIONS

Bring the water to a boil. Meanwhile, melt the butter in a 10-inch
skillet over medium heat. Add the couscous, stir to coat the grains,
and cook for 1 to 2 minutes. The grains will color slightly. Remove
from the heat, add 1/2 teaspoon salt, and pour in 2 cups of the  water.
It will instantly bubble up. When it subsides, shake the pan  to even
the contents, cover, and set aside for 7 minutes to steam.  Fluff the
grains with a fork, pour in the last of the boiling water,  cover, and
let stand for 5 minutes. Remove the lid and fluff the  couscous before
serving.  This couscons won't swell as much as when steamed, but the
grains  come out nice and separate, and it's easy to do. If you're
making a  vegetable stew that has yielded a broth, use it in place of
water.  MAKES ABOUT 4 CUPS  Recipe by: Deborah Madison, Vegetarian
Cooking for Everyone  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 414
Calories From Fat: 53
Total Fat: 5.9g
Cholesterol: 7.2mg
Sodium: 2127.7mg
Potassium: 662.3mg
Carbohydrates: 75.1g
Fiber: 7.3g
Sugar: 6.1g
Protein: 14.7g