| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Defatted chicken stock or water |
| 1 |
tb |
Unsalted butter |
| 1/2 |
ts |
Tabasco |
| 1/4 |
ts |
Salt |
| 1 1/2 |
c |
Couscous |
| 1 |
tb |
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, .
A Message from our Provider:
“Jesus Christ! The answer is on everyone’s lips”