A Taste of Africa/Dorinda Hafner 2002

Couscous
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6


INGREDIENTS:
2-1/4 cups regular couscous 2 cups cold water 1/4 to 1/2 teaspoon salt
2 teaspoons ground cinnamon 2 tablespoons vegetable oil 1 tablespoon butter



1 In a large bowl, combine the couscous and water and stir well. Let soak for 10 to 15 minutes. Pour the couscous into a dish towel or a piece of cheesecloth, draining the water and squeezing most of the water from the couscous. Pour the wet couscous onto a tray, fluff out the grains with a fork, cover, and let sit for 15 minutes to swell up. Bring water to a boil in the bottom pan of a double boiler. Tip the couscous into the top pan, spread out the couscous grains as much as possible, place the pan on top of the boiling water, and steam uncovered. If you are serving couscous with a stew, place the couscous over the stew and heat.
2 Steam the couscous for 20 to 30 minutes, and tip it out onto a wide tray, separate the grains with a fork, and let it cool for 10 minutes. Using your fingers, rub the salt, cinnamon, and oil through the grains to separate them further. Return the couscous to the steamer and steam, partially covered, for 20 to 30 minutes, or until it softens and tastes cooked. Remove the couscous from the steamer and pour it onto the tray again. Stir in the butter and fluff out the grains with 2 forks.
3 Serve hot.

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