| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | November 19 | 1 | servings | |
INGREDIENTS
| 3/4 | c | Chicken broth |
| 1/2 | ts | Crumbled dried sage |
| 1/2 | c | Couscous |
| 2 | ts | Unsalted butter; cut into bits |
INSTRUCTIONS
In a small saucepan bring the broth to a boil with the sage, stir in the couscous, and remove the pan from the heat. Let the couscous stand, covered, for 5 minutes, add the butter and salt and pepper to taste, and fluff the mixture with a fork until the butter is melted. Serves 2. Gourmet November 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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