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CATEGORY CUISINE TAG YIELD
Vegetables, Meats Caprial2 6 servings

INGREDIENTS

3 c Chicken or vegetable stock
1 tb Chopped ginger
2 ts Orange juice concentrate
1 Orange; zest of
1 1/2 c Cous cous
1/2 ts Unsalted butter
Salt and black pepper to taste

INSTRUCTIONS

Place stock, ginger, orange juice concentrate and zest in a sauce pan and
bring to a boil. While the stock is coming to a boil place cous cous in a
medium size bowl. Pour the stock over the cous cous and cover with plastic
wrap for about 10 minutes. Remove the plastic wrap add butter and fluff
with a fork. Season with salt and pepper.
Converted by MC_Buster.
Per serving: 13 Calories (kcal); trace Total Fat; (21% calories from fat);
trace Protein; 3g Carbohydrate; 1mg Cholesterol; trace Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Converted by MM_Buster v2.0n.

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