|Couscous and Other Good Food from Morocco|
|by Paula Wolfert|
Since it was first published in 1973, Couscous and Other Good Food from Morocco has established itself as the classic work on one of the world's g...
1 - 10 of 64 for couscous
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This is a ... meatballs). Serve atop couscous. I generally ... the liquid is absorbed. For a little extra flavor, add peas and/or finely diced carrots. .
Put the chicken ... To prepare the couscous, combine it ... center of the wreath. Drizzle the stock over all and top the dish with slivered almonds. Serves 6.
1. In a ... 2. Meanwhile, prepare couscous with optional salt, ... couscous to large bowl. Add vegetable mixture, stir gently. Serve immediately. 10 servings.
This is a ... to the soft couscous), strain them ... less olive oil or a non-fat spray and substituting squash for yam brings this to under 200/serving).
Bring stock to boil and mix with couscous in very large ... mix and refrigerate. Check before serving, because you may need to add more oil and vinegar.
Bring water and chicken broth boil. Add couscous, and fluff ... don't forget to remove the skin. Select scallions and red peppers from a salad bar. Serves 8.
In a medium ... boil. Pour the couscous into the boiling ... the cilantro and serve with the sauce. Serves 4 to 6. Mix until blended. Pass at the table.
In a medium ... boil, add the couscous, parsley, and ... a main dish as it has protein, carbohydrates and vegetables all in 1 dish. Great for summertime.
Think of couscous, a North ... Cook until broccoli is bright green and crisp-tender. Return chicken to pan. Stir in couscous and heat thoroughly. Serves 4.
In a Dutch ... same time, brown couscous or rice in 1/4 ... Remove from heat. Add 2 cups cider and let the couscous absorb the liquid if you use the rice.
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