| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Veg09 |
1 |
servings |
INGREDIENTS
| 3 |
c |
Water or vegetable broth |
| 2 |
tb |
Butter or olive oil |
| 1 |
c |
Fine or medium couscous |
|
|
Salt |
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
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