Couscous

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.