Yield: 6 Servings
Measure | Ingredient |
---|---|
3 cups | Chicken or vegetable stock |
1 tablespoon | Chopped gingerroot |
2 teaspoons | Orange juice concentrate |
1 \N | Orange; zest of |
1½ cup | Couscous |
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, .