Guest guest Posted May 3, 1999 Report Share Posted May 3, 1999 * Exported from MasterCook * Couscous By The Pilaf Method Recipe By : Deborah Madison, Vegetarian Cooking for Everyone Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups water or vegetable broth 2 tablespoons butter or olive oil 1 cup fine or medium couscous salt Bring the water to a boil. Meanwhile, melt the butter in a 10-inch skillet over medium heat. Add the couscous, stir to coat the grains, and cook for 1 to 2 minutes. The grains will color slightly. Remove from the heat, add 1/2 teaspoon salt, and pour in 2 cups of the water. It will instantly bubble up. When it subsides, shake the pan to even the contents, cover, and set aside for 7 minutes to steam. Fluff the grains with a fork, pour in the last of the boiling water, cover, and let stand for 5 minutes. Remove the lid and fluff the couscous before serving. This couscons won't swell as much as when steamed, but the grains come out nice and separate, and it's easy to do. If you're making a vegetable stew that has yielded a broth, use it in place of water. MAKES ABOUT 4 CUPS Converted by MC_Buster. KES 1/12/99 - - - - - - - - - - - - - - - - - - Karen S ksonness Quote Link to comment Share on other sites More sharing options...
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