| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 1 1/4 | c | Defatted chicken stock or |
| water | ||
| 1 | T | Unsalted butter |
| 1/2 | t | Tabasco |
| 1/4 | t | Salt |
| 1 1/2 | c | Couscous |
| 1 | T | Choped fresh parsley |
| preferably flat-leaved | ||
| Freshly ground black pepper |
INSTRUCTIONS
This spicy side dish, one of the easiest imaginable, is good with veal, chicken or fish. The hot sauce can be adjusted to taste. In a heavy saucepan with a tight fitting lid, combine stock, or water , butter, Tabasco and salt , bring to a boil. Stir in couscous and remove from heat. Cover and let stand for 5 mins. Uncover and fluff the grains with a fork to separate. Stir in parsley. Season with ground pepper and serve hot. Serves : 4 Posted to rec.food.recipes by al601@FreeNet.Carleton.CA (Frank Laberge) on 1994r, .
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