Fluffy Couscous

recipe
Notes: Heidi Krahling coats couscous with olive oil before cooking, then adds liquid; this keeps grains separate, producing a fluffier texture. Start the couscous about 10 minutes before lamb stew is done.

Yield:

Makes 9 cups; 6 to 8 servings

Recipe from

Sunset

Nutritional Information

Calories 323
Caloriesfromfat 15 %
Protein 13 g
Fat 5.5 g
Satfat 0.8 g
Carbohydrate 54 g
Fiber 2.2 g
Sodium 46 mg
Cholesterol 0.0 mg

Ingredients

3 cups couscous
3 tablespoons olive oil
1 quart boiling fat-skimmed chicken broth
1/4 cup lemon juice

Preparation

In a large bowl, mix 3 cups couscous and 3 tablespoons olive oil. Add 1 quart boiling fat-skimmed chicken broth and stir gently; cover tightly and let stand until liquid is absorbed and couscous is tender to bite, about 5 minutes. Add 1/4 cup lemon juice and salt and pepper to taste; mix and fluff with a large spoon or fork.

Note:

Heidi Krahling,

Insalata, San Anselmo, California,

October 2003
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