Pasta: CONTENTS: by Recipe Cottage

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		--------- Basic Couscous (Marcus Braeuhaeuser) Casablanca Couscous (Mary Kay Petersen) Couscous With Fish (Marcus Braeuhaeuser) Moroccan Couscous (Marcus Braeuhaeuser) Quick And Easy Couscous (Oussama Tatby) %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: ukgk@ibm3090.rz.uni-karlsruhe.de (Marcus Braeuhaeuser) BASIC COUSCOUS ============== Instructions: ------------- Moisten couscous with water. Make sure that everything is moistend and there are no lumps in the couscous. Fill the mass in a sieve and steam for about 30 minutes. Fill in a pan, sprinkle some more water on it and stir thoroughly so that there are no lumps in the couscous. Salt if you like and steam for another 30 minutes. Now the couscous is ready and can be served with broth or stew. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% CASABLANCA COUSCOUS =================== Ingredients: ------------ 1 cup couscous 1 cup sliced carrots 1.5 cup water 1 cup sliced celery 1.5 lb tofu, cubed 1 can chickpeas 1 can tomato sauce 1/2 cup raisins 1 onion, chopped 2 tsp curry powder 1 cup sliced mushrooms 1/4 tsp cayenne 1/2 cup chopped walnut 1 tsp paprika 1 tsp salt Instructions: ------------- Vegetable mixture: In large pan, brown tofu, onion, carrots, celery, mushrooms, nuts in 3 T. oil. Add remaining ingredients, bring to boil, cover andsimmer for 40 minutes. Couscous: Boil 1.5 cup water with 2 T. oil. Pour over couscous, stir, cover, let stand for 5 min. or until water is absorbed. Serve vegetables over steaming couscous. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: ukgk@ibm3090.rz.uni-karlsruhe.de (Marcus Braeuhaeuser) COUSCOUS WITH FISH ================== Ingredients: ------------ 120 g chick peas (soaked over night) Fish tails and heads for broth 3 sliced carrots 2 white turnips (in quarters) 1 bell pepper 1/4 tsp saffron salt black pepper cayenne pepper 500-750g couscous 750-1000g fish 2-3 quinces, skinned and sliced Instructions: ------------- Make a hearty fish broth from fish tails, fish heads, all of the vegetables, salt cayenne pepper, saffron and about 1-2 litres water. Prepare couscous. Remove fish tails and heads from the soup. Also remove vegetables, but keep them. Pour soup through a sieve and add veggies. Add fish (not the heads and tails!), cut in smaller pieces when necessary. Also Add quinces. Boil until done. Season if necessary. Pour fish and sauce over couscous or serve separately. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: ukgk@ibm3090.rz.uni-karlsruhe.de (Marcus Braeuhaeuser) MOROCCAN COUSCOUS ================= Ingredients: ------------ 1 kg lean lamb meat or 500g lamb, 250g beef and 1/2 chicken 2 onions (minced ) 60 g chick peas (soaked over night) 2 white turnips (in quarters) 2 large carrots, sliced 2 tsp olive oil salt black pepper 1/4 tsp ground ginger (to taste) 1/4 tsp saffron (to taste) 500 g couscous (or more) 60-120 g raisins 3 zucchini, sliced or 1/4 pumpkin, diced 120 g thick beans 2 tomatoes 2 tblsp minced parsley cayenne- or chili pepper 1 tsp paprika 2 tblsp butter Instructions: ------------- Put meat, onions, chick peas, turnips and carrots in a pan, cover with water. Add oil and pepper. Season with ginger and saffron to taste. Boil for about 1 hour. Add salt when chick peas are soft. Make couscous (follow instructions on the package). Add raisins, beans zucchini, tomatoes and parsley to the stew and boil for another 1/2 hour. Take out one cup of the sauce and stir in cayenne/chili pepper and paprika powder. Return to Stew. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: oussama@iastate.edu (Oussama Tatby) QUICK AND EASY COUSCOUS ======================= Ingredients: ------------ 1 box couscous 2 cups chicken broth, canned or fresh 2 small zucchini/courgettes handful of cherry tomatoes 1 can minestrone soup garlic olive oil Instructions: ------------- Bring the stock to a boil in a saucepan. Add the couscous, stir. Cover. Turn off heat. Saute garlic in olive oil in a frying pan. Add zucchini/courgette,saute for 2-3 minutes. Add sliced tomatoes. Blend. Add minestrone, heat through. Place couscous in a bowl, add vegetables. Add left over meat, if desired (leftover buffalo chicken wings, sliced, is especially good. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%