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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Vegetables / Number of Servings: 6 |
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Directions: 1. In a sauce pan, bring seasoned stock to a simmer. Slowly pour in
the couscous an stir. Remove from the heat cover, and set aside for
5 min. 2. Use a fork to scrape layers of couscous from the the pan
into a bowl, keeping the grains as separated a s possible. Add the
carrot, onion, celery, parsley, and lemon juice. Mix thoroughly and
adjust seasoning with salt an pepper. Serve with grilled chicken or
fish, and with yogurt sauce if desired.
From Chicago Tribune Magazine 5/23/93 posted by Bud Cloyd
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makes about 5 pounds.
Per se
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