Couscous is not a grain , but a tiny pasta from semolina flour. Here’s a basic recipe and some variations. Couscous is traditionally served under a meat or vegetable stew. It can also be eaten alone flavoured or plain, warm or cold, as a dessert or a side dish.
Ingredients------- --------- Qty
Couscous ------------1 cup
Salt-------------------3/ 4 Tsp
Butter or margarine-------1 tbsp
Dark seedless raisins ( optional)-1/ 4 cup
Water-------------------1 ¼ cup
Methods
In 3-quarter saucepan, combine water, raisins if using, butter, and salt: heat to boiling over high heat. Stir in couscous.
Remove from heat: cover and let stand 5 minutes. Makes about 3 cups or 4 accompaniments servings.
Variations
Lime Couscous
Prepare couscous as directed but omit raisins and add 1 table spoon fresh lime juice and ½ teaspoon freshly grated lime peel to water.
Moroccan Couscous
Prepare couscous as directed but add ¼ teaspoon ground cinnamon, ¼ teaspoon ground turmeric (optional), add ¼ teaspoon ground cumin to water.
Dried Tomato and green Onion Couscous
Prepare couscous as directed but omit raisins and add 1 green onions, sliced and 5 dried tomato halves, chopped, to water.
Dried- Cherry Couscous
Prepare couscous as directed but substitute ¼ cup dried tart cherries for raisins.
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