| 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.
A Message from our Provider:
“In the sentence of life, the devil may be a comma–but never let him be the period.”