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Couscous |
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Serves: 8
This tiny pasta works beautifully with tagines. The miniscule pearls soak up the sauce but keep their slightly grainy texture.
2 cups water
3 tablespoons unsalted butter
1 teaspoon sea salt
2 cups couscous
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In a large saucepan, combine the water, butter, and salt. Bring to a boil. Remove from the heat and stir in the couscous. Cover the pan and let stand for 6 minutes, or until the liquid is absorbed.
Remove the lid and fluff the couscous with a fork. Serve warm.
From Dinner Parties. Text copyright © 2004 by Jessica Strand. Photographs copyright © 2004 by Victoria Pearson. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
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