Couscous Recipe - Cooking Index
Couscous Recipe - Cooking Index
Morocco has offered some of the most wonderful food imaginable, and it would take quite an imagination to come up with something as clever as couscous. This is a processed wheat dish not unlike bulgur wheat. But it is a finer grain, light in flavor and texture, and it absorbs the flavor of the foods with which it is served, stews being the usual accompaniment. This dish is also fun for the kids to eat because it is to be eaten with the fingers, not with silverware.
Cuisine: Moroccan| 1 lb | 454g / 16oz | Couscous - not quick cooking |
| 2 tablespoons | 30ml | Butter |
| 2 1/2 cups | 592ml | Boiling water |
| Salt - to taste |
Place the couscous in a large bowl and add 2 1/2 cups boiling water and salt. Let the couscous rest a few minutes to expand.
In a 12-inch frying pan heat the butter and couscous. Cover and cook over medium heat about 5 minutes, stirring occasionally. Be careful not to burn the couscous. Turn off the heat and let stand covered a few minutes.
Source:
THE FRUGAL GOURMET by Jeff Smith - From the 05-05-1992 issue - The Springfield Union-News
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.