couscous

Cooks up faster than most other grains, it's really easy to digest, and you can easily sub it in any place you would use rice or couscous.

Waiter : Couscous is made of wheat and eaten like rice in much of the Middle East. Saffron is a spice with an indescribable flavor.

Nowadays, sitting next to the turkey might be a dish of tamales, tabbouleh, couscous or sauerkraut.

But would I crack enough to whip up a dressing of couscous with pecans, parsley and loads of scallions?

The main Moroccan dish most people are familiar with is couscous, an old delicacy probably of Berber origin.

Some of the staples are couscous, beef, lamb, poultry, sheep, and locally grown fruits and vegetables.

In saucepan bring water, salt and butter to a boil. Add Couscous, stirring quickly. Cover and remove from heat. Let stand 5 minutes.

Divide couscous between two bowls. Open packets, arrange contents over couscous, and serve immediately.

Some ideas just refuse to go away: trickle-down economics, the bolo tie, couscous.

Kai : I think I'll go with the lamb set meal, but could you tell me about the side of couscous with saffron?

Often a lamb or chicken dish is next, followed by couscous topped with meats and vegetables.

It's full of rice, couscous, or pasta flavored with spices or sauce, often tomato-based.

Also, look in your grain isle for new grains like orzo, quinoa, couscous, barley, alfalfa and others.

What are the ingredients in couscous with lamb?

Season the couscous, then toss with 1 tsp oil. Pour boiling water over the couscous so it covers it by 1cm, then set aside.

Couscous is a granular semolina that is soaked until soft. It is served like rice.

quinoa is a grain-like seed that has a fluffy, couscous cous-like texture when cooked;

COUSCOUS IN CASABLANCA, MOROCCO