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In a large pan combine the hot broth with the couscous and let stand for 15 minutes. In a seperate pan cook the onion, garlic and the carrots covered for 6 minutes in 1 OZ broth. Add the chick peas, reduce the heat and simmer for 5 minutes more. Now add to the lot the couscous, the almonds, the parsley and your spices. Last of all add a little olive oil. This will feed 6 - 8 people.
Maroccan Flare: Serving suggestion here.
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| 5 cups very hot broth |
| 3 cups couscous |
| 1 tbs olive oil |
| 2 large chopped onions |
| 2chopped cloves garlic |
| 3 finely cubed carrots |
| 1/4 cup spring water |
| 1 can drained chick peas |
| 1/2 cup chopped almonds |
| chopped parsley & spices |
| Often compared to rice, couscous is really a tine grain-like pasta that cooks up fluffy and light. It is simple and quick to prepare, just add boiling liquid and let sit. Like pasta and rice, couscous serves many culinary purposes. It can be used in a salad, as a hearty addition to soups, or as an accompaniment to meats and vegetables. One half cup of cooked couscous contains about one hundred calories and less than 1/2gram of fat. It is a good low-fat source of complex carbohydrates. |