Recipe - Orange And Ginger-Scented Couscous

3 cup Chicken or vegetable stock
1 tablespoon Chopped gingerroot
2 teaspoon Orange juice concentrate
1 Orange; zest of
1 One half cup Couscous
One half teaspoon Unsalted butter
Salt and black pepper to
taste

From: Felicia Pickering MNHAN063@SIVM.SI.EDU

Date: Thu, 27 Jun 1996 22:58:07 EDT
Place stock, gingerroot, concentrate, and zest in a saucepan and bring to a
boil. Meanwhile, place couscous in a mediumsize bowl. Pour the boiling
stock over the couscous and cover with plastic wrap for about 10 minutes.
Remove the plastic wrap, add butter, and fluff with a fork. Season with
salt and pepper, and serve.

Recipe is from _Cooking with Caprial American Bistro Fare_ by Caprial
Pence.

EATL Digest 26 June 1996

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.