Orange and ginger-scented couscous

6 Servings

Ingredients

Quantity Ingredient
3 cups Chicken or vegetable stock
1 tablespoon Chopped gingerroot
2 teaspoons Orange juice concentrate
1 Orange; zest of
1½ cup Couscous
½ teaspoon Unsalted butter
Salt and black pepper to taste

Directions

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, .

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