Review/Rate this Recipe Save to MyRecipes Rating:

Title: Couscous The "Middle Eastern" Way
Yield: 4 Servings

Ingredients

      1 c  couscous
      3 c  water
      1 ts salt
      1 c  water (you can also use
           -veggie brot; h here for ext

Instructions

Date: Tue, 28 May 1996 10:00:42 -0700

From: Judy.Mingram@west.sun.com (Judy Mingram - SunSoft)
Vegetarian Times this month had a recipe for making couscous the "Middle
Eastern" way, that it said produced very different results. The upside,
very light, very fluffy couscous with no lumps. The downside, a little
time-consuming. I had to alter the recipe slightly to accomodate my Black
and Decker steamer, but the magazine was right. It came out so much better
that I have now spoiled myself and will from now on have to take the time
to do it this way!

1. Put 1 cup of couscous in a large bowl, add 3 cups of water, stir with
finger and drain excess water. Dump on a cookie sheet and spread around
evenly. The couscous will be very wet. Let sit for 10 minutes (grains
will soak up water and expand.

2. Using your fingers, stir the couscous well, removing all lumps and
lifting it from the bottom of the pan. Place in steamer bowl that you would
use to steam rice. Steam for 20 minutes.

3. Remove from steamer and again smooth onto cookie sheet. Disolve 1
teaspoon of salt in 1 cup of water (you can also use veggie broth here for
extra flavor) and sprinkle on couscous, stirring in with fingers. Let sit
10 minutes.

4. Stir couscous with fingers, removing any lumps and loosening couscous
from the bottom of the pan. Move the couscous again to the steamer and
steam 20 minutes.

Serve and enjoy a lighter, fluffier couscous than you have ever cooked
before.

FATFREE DIGEST V96 #148

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

Reviews