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Kitchen Tips: CousCous Going through an old notebook I found this recipe for couscous, which I think I collected in Marseilles some time in the Seventies. You’d think that would be the place to get a bouillabaisse recipe (and I have got one from there somewhere), but this one’s couscous. It’s the Moroccan influence I guess. Anyway, here goes: 175grm couscous 20grm butter 1 tsp ground cinnamon 1 tsp ground cumin 2 tsp ground coriander ½ tsp salt 15grm sultanas 175 ml chicken or vegetable stock Freshly chopped coriander 1 finely chopped shallot. Bring the stock and all ingredients except the couscous, fresh coriander and shallot, to the boil. Add the couscous while stirring and bring back to the boil. Turn of the heat and leave the couscous to absorb all the liquid. Using a fork, break up the couscous and stir in the shallot and coriander. Keep warm in a steamer. This is a never-fail method and yes, you can replace the butter with olive oil if you wish.

Contributed by The Cool Cook on January 27, 2008, at 4:25 AM UTC.

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The Cool Cook Taking the heat out of the kitchen www.all-about-cooking.com

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