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.
