INGREDIENTS

INSTRUCTIONS

Date: Tue, 28 May 1996 10:00:42 -0700  From: Judy.Mingram@west.sun.com
(Judy Mingram - SunSoft) Vegetarian  Times this month had a recipe for
making couscous the "Middle  Eastern" way, that it said produced very
different results.  The  upside, very light, very fluffy couscous with
no lumps. The downside,  a little time-consuming. I had to alter the
recipe slightly to  accomodate my Black and Decker steamer, but the
magazine was right.  It came out so much better that I have now spoiled
myself and will  from now on have to take the time to do it this way!
Put 1 cup of couscous in a large bowl, add 3 cups of water, stir with
finger and drain excess water.  Dump on a cookie sheet and spread
around evenly.  The couscous will be very wet.  Let sit for 10  minutes
(grains will soak up water and expand. Using your fingers,  stir the
couscous well, removing all lumps and lifting it from the  bottom of
the pan. Place in steamer bowl that you would use to steam  rice. Steam
for 20 minutes. Remove from steamer and again smooth onto  cookie
sheet.  Disolve 1 teaspoon of salt in 1 cup of water (you can  also use
veggie broth here for extra flavor) and sprinkle on  couscous, stirring
in with fingers. Let sit 10 minutes. Stir couscous  with fingers,
removing any lumps and loosening couscous from the  bottom of the pan.
Move the couscous again to the steamer and steam  20 minutes.  Serve
and enjoy a lighter, fluffier couscous than you have ever cooked
before.  FATFREE DIGEST V96 #148  From the Fatfree Vegetarian recipe
list.  Downloaded from Glen's MM  Recipe Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 44
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 588.7mg
Potassium: 24.7mg
Carbohydrates: 9.1g
Fiber: <1g
Sugar: <1g
Protein: 1.5g