Couscous (Moroccan Style), The Olympic Kitchen Cookbook 1983)

Couscous (Moroccan Style)
Source: The Olympic Kitchen Cookbook, 1982, ARA Services

1/4 cup chopped onion
1/4 cup butter
1 cup boiling chicken broth
1 cup pre-cooked Medium Grain Couscous

In 1 quart saucepan, cook onions in butter until tender. Add boiling broth and couscous, stir. Remove from heat; cover with tight fitting lid. Let stand, without stirring, for about 5 minutes.

Turn onto serving dish and fluff with fork. Makes 2 cups or 4 servings.

Use as a substitute for rice or potatoes. Serve topped with stewed meat or vegetables.