Hi Ben,


 BC>       Title: Couscous
 BC>  Categories: Breakfast, Cereals, Pasta
 BC>       Yield: 4 Servings

 BC>       1 c  Couscous
 BC>       1 c  Water; boiling
 BC>       2 tb Butter

I use 1/2 c couscous to 3/4 c water or stock (prefer the latter, for
flavor) and a bit of olive oil or butter blend. Around here it's an
alternate to potatoes, rice or kasha, goes well with the Moroccan
chicken I do from time to time.


 BC>   Couscous is a staple of North African cuisine. It has a delicate
 BC>   flavor with a texture similar to corn grits. It is simple to prepare
 BC>   and can be deliciously made with fruit for breakfast or as a rice
 BC>   substitute for dinner.

Never had it for breakfast but don't see why it wouldn't work. It's a
smoother texture (IMO) than grits.

 BC>   Boil water.  Add butter or oil at the same time.

 BC>   Add couscous and butter and simmer, while stirring, three minutes.

Add couscous, stir for several minutes (about 3) and turn off heat.

Cover, let stand for about 5 minutes, fluff with a fork.

Serve, enjoy.

I've inserted the way I cook regular couscous (the fine grained
version). I've read about how it's done in the African countries but I'm
not going to invest in the special pot they use. (G)

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... OH NO!  Not ANOTHER learning experience!

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