| 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.
A Message from our Provider:
“God loves each of us as if there were only one of us. #Augustine”