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Couscous

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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