Orange And Ginger-scented Couscous
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Meats | American | Grain | 6 | Servings |
INGREDIENTS
| 3 | c | Chicken or vegetable stock |
| 1 | T | Chopped gingerroot |
| 2 | t | Orange juice concentrate |
| 1 | Orange, zest of | |
| 1 1/2 | c | Couscous |
| 1/2 | t | Unsalted butter |
| Salt and black pepper to | ||
| taste |
INSTRUCTIONS
From: Felicia Pickering <MNHAN063@SIVM.SI.EDU> Date: Thu, 27 Jun 1996 22:58:07 EDT Place stock, gingerroot, concentrate, and zest in a saucepan and bring to a boil. Meanwhile, place couscous in a medium-size bowl. Pour the boiling stock over the couscous 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, and serve. Recipe is from Cooking with Caprial American Bistro Fare by Caprial Pence. EAT-L Digest 26 June 1996 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 52
Calories From Fat: 3
Total Fat: <1g
Cholesterol: <1mg
Sodium: 2.2mg
Potassium: 42.4mg
Carbohydrates: 10.3g
Fiber: <1g
Sugar: <1g
Protein: 1.6g