Basic Couscous With Variation

INGREDIENTS

2 cups water, chicken, beef or vegetable
broth
2 tablespoons butter
½ teaspoon salt (optional)
2 cups instant couscous

METHOD

In a medium saucepan, bring the water or
desired broth and butter to a boil over
medium heat.
Gradually, stir in the couscous. Remove from
heat, cover and set aside to steep for a
minimum of five minutes.
Fluff with a fork before serving.

VARIATION

Butter and Parsley: Stir 2 tablespoons
chopped fresh parsley with 3 to 4
tablespoons softened butter into the cooked
couscous.

Lemon or Lime: Add 1 tablespoon lemon or
lime juice and ½ teaspoon of the grated
peel to the water.

Moroccan: Add ¼ cup currants or raisins,
¼ teaspoon ground cinnamon, ¼ teaspoon
ground turmeric and ¼ teaspoon ground
cumin to the water.

Nut: Stir in ½ cup toasted chopped nuts
with the couscous.

Sun-Dried Tomato Basil: Add 4 to 5
rehydrated sun-dried tomatoes, coarsely
chopped, 2 green onions, sliced, and 1
garlic clove, minced to the water. Stir in 2
tablespoons minced fresh basil with the
couscous.

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