| 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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