Couscous is a fine pasta that takes only a few minutes to prepare.  Cooking it in a flavorful broth or combining it with other finely minced ingredients adds texture and flavor.

1 cup couscous

1 ¼ cup broth (or water)

1 tsp butter

¼ tsp salt


1 lb couscous

2 ½ cups liquid

2 tbls butter

1/2 tsp salt

a few finely diced sun-dried tomatoes, chopped zucchini, etc.

If using sun-dried tomatoes, chop finely and add to the liquid; let stand a little before boiling.  Chop one whole zucchini into tiny wedges and add to the liquid.

Bring the liquid to a boil.  Stir in the couscous and return to boil briefly, then cover.  Remove from heat and let stand 5 minutes.

Fluff with a fork or spaghetti claw and serve.


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