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Orange and Ginger-Scented Couscous

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CATEGORY CUISINE TAG YIELD
Grains, Vegetables, Meats American Grain 6 Servings

INGREDIENTS

3 c Chicken or vegetable stock
1 tb Chopped gingerroot
2 ts Orange juice concentrate
1 Orange; zest of
1 1/2 c Couscous
1/2 ts 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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