Yield: 6 Servings
|3 cups||Chicken or vegetable stock|
|1 tablespoon||Chopped gingerroot|
|2 teaspoons||Orange juice concentrate|
|1 \N||Orange; zest of|
|½ teaspoon||Unsalted butter|
|\N \N||Salt and black pepper to taste|
From: Felicia Pickering <MNHAN063@...> 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, .